en bon goût

Shredded Brussels Sprouts with Pancetta

December 26th, 2007

Sauteeing shredded brussels sprouts is such a versatile way to make a quick and easy side dish. With the sprouts shredded, they cook in no more than 10 minutes. They also become so crisp and tender due to the larger amount of surface area exposed to the cooking surface. You can really do anything with this base as long as you remember to include the four major taste sensations: sweet, salty, sour, and bitter. The brussels sprouts account for the bitter side. For this recipe, we use the pancetta to bring saltiness to the dish and shallots for sweetness. Then we’ll finish with lemon juice.

The knife technique I use to shred the brussels sprouts is quite simple. I start by chopping the stem end crosswise, then I remove any outer leaves that are bruised or wilted. Then I slice them in half lengthwise. I lay the flat surface on the cutting board and slice into 1/8″ shreds.

2 tbsp unsalted butter
1/2 c diced pancetta
1 large shallot, thinly sliced
2 lbs brussels sprouts, shredded
2 tbsp fresh lemon juice
salt & pepper

In a large heavy skillet, melt butter until foaming over moderate heat. Add pancetta and saute until crispy. Add shallots and saute until translucent. Add brussels sprouts and toss to combine. Saute until sprouts are crisp tender and the color stands out. They will be a really bright green color. Add lemon juice and toss. Remove from heat, season with salt and pepper to taste and serve.

Entry Filed under: Side Dishes, Vegetables