- 8
- 25 mins
- 45 mins
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Ingredients
- prep: 25 mins
- total time: 45 mins
- servings: 8
- 1/2 pound thinly sliced pancetta, diced small
- Extra-virgin olive oil, if needed
- 1 3/4 pounds brussels sprouts, trimmed and shredded (10 cups)
- 1 tablespoon chopped fresh rosemary leaves
- 3 tablespoons fresh lemon juice (from 1 lemon)
- Coarse salt and ground pepper
Preparation
Step 1
Directions
In a large nonstick skillet, cook pancetta over medium, stirring occasionally, until crisp, 8 to 10 minutes. With a slotted spoon, transfer pancetta to paper towels to drain. Pour off all but 1/4 cup drippings (if necessary, add enough oil to measure 1/4 cup). Add brussels sprouts and cook, stirring occasionally, until crisp-tender, 10 minutes. Stir in rosemary and cook until fragrant, about 2 minutes. Stir in pancetta. Remove from heat, stir in lemon juice, and season with salt and pepper. Serve warm or at room temperature.
Make-ahead
directions