Shaved Brussels Sprouts with Pancetta
Many years ago, my children and I decided we DID NOT want to eat the same thing we just ate four weeks ago (Thanksgiving Dinner in the form of Christmas Dinner); therefore, our Non-Christmas Dinner Tradition began! It started with a very Mexican Buffet, progressed to Sushi, and an elegant and super easy Standing Rib Roast–the sky’s the limit–and our imagination can get pretty creative (as long as there are no leftovers 🙂 )
So I am on a personal quest! Think outside the box with holiday meals, try something you’ve never heard of, it’s okay, you may like it. This leads me to the beloved BRUSSELS SPROUT (trumpet sounds)! Let’s face it, it looks like a baby cabbage. I’m convinced it’s HOW they’re cooked that gives them a “bad boy” reputation. Come on look at them…
…aren’t they beautiful….awww…
That leads me to my first Non-Christmas Christmas side: Shaved Brussels Sprouts with Pancetta
2 lbs brussels sprouts
3 shaved garlic cloves
1 Tbsp Canola oil
8 oz pancetta, cut into 1/4 inch wide strips
2 Tbsp fresh squeezed lemon juice
2 Tbsp white wine
Salt and fresh ground Pepper to taste
You have two options here, first, thinly slice the brussels sprouts with a knife crosswise and discarding the root ends OR pierce the end of the brussels sprout with a fork and shave it across the mandolin into thin ribbons. The finished product will look like confetti. Shave the garlic in a similar fashion.
Heat the saute skillet with the canola oil on high heat and add pancetta, stir until slightly crisp, 3-5 minutes.
Reduce the heat to medium-high adding the shaved brussels sprouts and shaved garlic, stirring consistently until the sprouts are bright green and tender 3-5 minutes. Stir in lemon juice and white wine, cook for an additional 3 minutes. Add salt and pepper to taste and serve. #BonAppetite