There's something to be said for convenience. And safety :) We really like Brussels Sprouts and shredded is a nice change from roasting them whole. The thought of shaving those little round sprouts on a mandoline kind of scares me. Green cabbage is one thing. Teeny sprouts are another. When I was at Trader Joe's last week I saw bags and bags of Shaved Brussels Sprouts! Problem solved. I have all my fingers intact. I'm sure there's plenty to do with this, probably great as a slaw, in a salad. But all I did was saute it with some garlic, pancetta and toasted pine nuts. Excellent. I went back to Trader Joe's for more. And ended up with three full bags of other stuff, too. Yeah, I'm also one of those shoppers who buys new and improved, and all the cute junk by the register. An advertiser's dream :)
Shaved Brussels Sprouts with Pancetta and Pine Nuts
adapted by There's Always Thyme to Cook
1 1/2 pound Brussels sprouts (or 1 bag store-bought shaved)
1 tablespoon vegetable or olive oil
4 ounces pancetta, cut crosswise into thin strips (or tiny cubes, if you have thick pieces of pancetta)
salt and freshly ground black pepper
handful of pine nuts, toasted in a small dry skillet
1/2 -1 tablespoon butter (optional)
Carefully use a sharp knife or mandoline to thinly slice Brussels sprouts crosswise (or buy a bag that is already shaved.) Discard the root ends.
Add olive oil into a large skillet over medium-high heat; add pancetta and stir until slightly crisp, about 5-7 minutes. Add Brussels sprouts, and cook, stirring often, until sprouts are bright green and tender, about 5 minutes. Add the toasted pine nuts. Stir in a little butter, if using. Season with salt and pepper to taste. Serve.
1 tablespoon vegetable or olive oil
4 ounces pancetta, cut crosswise into thin strips (or tiny cubes, if you have thick pieces of pancetta)
salt and freshly ground black pepper
handful of pine nuts, toasted in a small dry skillet
1/2 -1 tablespoon butter (optional)
Carefully use a sharp knife or mandoline to thinly slice Brussels sprouts crosswise (or buy a bag that is already shaved.) Discard the root ends.
Add olive oil into a large skillet over medium-high heat; add pancetta and stir until slightly crisp, about 5-7 minutes. Add Brussels sprouts, and cook, stirring often, until sprouts are bright green and tender, about 5 minutes. Add the toasted pine nuts. Stir in a little butter, if using. Season with salt and pepper to taste. Serve.
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