Shredded Brussels Sprouts with Pancetta

By BClover

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

Details

Servings 8
Preparation time 25mins
Cooking time 45mins
Adapted from marthastewart.com

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