Ray Kachatorian
YieldsMakes 8 to 10 servings
AuthorMolly Watson; Ambjorn Lindskog, Ambjorn Lindskog
Slice the brussels sprouts very thinly to make them extra-tender. Pancetta is a classic pairing. Prep and Cook Time: 45 minutes. Notes: A mandoline works well for "shaving" the brussels sprouts. Use a fork stuck in the core end of the sprout to keep your fingers away from the blade.

How to Make It

Step 1
1

Using a sharp knife or mandoline (see Notes), thinly slice brussels sprouts crosswise, discarding root ends. (The resulting "shaved" sprouts should resemble confetti.)

Step 2
2

Pour vegetable oil into a large pot over high heat; add pancetta and stir until slightly crisp, about 5 minutes. Reduce heat to medium-high, add brussels sprouts, and cook, stirring often, until sprouts are bright green and tender, 3 to 5 minutes. Add salt and pepper to taste. Serve hot.

Step 3
3

Note: Nutritional analysis is per serving.

Ingredients

 2 pounds brussels sprouts
 1 tablespoon vegetable oil
 8 ounces pancetta, cut crosswise into 1/4-in.-wide strips
  Salt and freshly ground black pepper

Directions

Step 1
1

Using a sharp knife or mandoline (see Notes), thinly slice brussels sprouts crosswise, discarding root ends. (The resulting "shaved" sprouts should resemble confetti.)

Step 2
2

Pour vegetable oil into a large pot over high heat; add pancetta and stir until slightly crisp, about 5 minutes. Reduce heat to medium-high, add brussels sprouts, and cook, stirring often, until sprouts are bright green and tender, 3 to 5 minutes. Add salt and pepper to taste. Serve hot.

Step 3
3

Note: Nutritional analysis is per serving.

Shaved Brussels Sprouts with Pancetta