A Side as Main

November 19, 2012

Shaved Brussels Sprouts with Pancetta

This side dish is so satisfying, I’d happily have just this for dinner!


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


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

* Notes: A mandolin works well for the ‘shaving” of the Brussels Sprouts. Use a fork stuck in the core end of the spout to keep your fingers away from the blade.

Molly Watson, Ambjorn Lindskog, Bistro Elan, Palo Alto, CA, Sunset


See full post here: Annabelle Breakey Photography :: Blog2012-11-19.