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Shaved Brussels Sprouts With Pancetta

Shaved Brussels sprouts salad
Food Network
Prep Time
40 min
Yields
6 to 7 servings

Your family and guests will love these Brussels sprouts made with pancetta and syrupy balsamic.

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ingredients

Good olive oil
3
oz pancetta, 1/4" diced
2
Tbsp unsalted butter
1 ½
cups thinly sliced shallots (3 large)
2
(12-oz) packages fresh Brussels sprouts, trimmed
Kosher salt and freshly ground black pepper
1
Tbsp syrupy balsamic vinegar
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directions

Step 1

Heat 1 tablespoon of olive oil in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 to 7 minutes, until browned and cooked through. With a slotted spoon, transfer the pancetta to a plate lined with paper towels and set aside.

Step 2

Add 2 tablespoons of olive oil and the butter to the same saute pan and cook over medium-high heat just until the butter melts. Add the shallots and cook for 5 to 7 minutes, until tender and starting to brown.

Step 3

Meanwhile, place the Brussels sprouts in the feed tube of a food processor fitted with the large slicing disk. (You don’t need to core them.) Process the sprouts in batches until they are all sliced, transferring them to a bowl. Add the Brussels sprouts to the pan with the shallots, add 1 ½ teaspoons salt and ¾ teaspoon pepper and saute for 5 to 7 minutes, stirring occasionally (I use tongs), until crisp-tender and bright green. Add the pancetta and cook for 1 more minute. Off the heat, stir in the balsamic vinegar, season to taste, and serve hot.

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