Shredded Brussel Sprouts with Pancetta

Tonight, I’m making baked cod, seasoned with Cajun spices and the shredded Brussel sprouts. I found this recipe also in the Martha Stewart Everyday Food Magazine (Thanksgiving 123)

Here’s the stuff you need:

1/2 pound thinly sliced pancetta, diced small

extra virgin olive oil

1 3/4 pounds brussel sprouts, trimmed and shredded

1 TBSP fresh rosemary

3 TBSP fresh lemon juice (1 lemon)

salt & pepper

In a large nonstick skillet, cook pancetta over medium heat, stirring occasionally, until crisp. 8-10 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 & pepper. Serve warm or at room temperature.

Sorry, I forgot to take a picture. But it was SO tasty we dug right in. I think this is my absolute FAVORITE Brussel Sprout recipes! It was AMAZING!


2 thoughts on “Shredded Brussel Sprouts with Pancetta

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