Remember as a little kid when you pushed brussel sprouts around your plate? Well, push no more. Brussel sprouts have gotten a bit of a facelift over the last couple years, and more and more high-end restaurants are offering their own take on this once rebuffed little cabbage. It has people, like me, reconsidering the brussel, which packs healthy doses of vitamin A & C, folic acid, and fiber. They are even said to help prevent colon cancer. But you don’t have to eat them steamed and plain.
2 pounds baby Brussels sprouts
Extra-virgin olive oil
6 ounces pancetta, cut into
small dice (1 1/2 cups)
4 oz sun dried tomatoes
3 tablespoons shallots, finely
1 garlic clove, peeled and
Kosher salt and freshly ground black
Either drop your brussel sprouts through the food chute of a food processor fitted with a slicer
attachment, or halve and chop them into thin slices (should look a bit like cabbage when you’re done).
Set them aside in a large bowl. Add olive oil, salt, and pepper.
Heat a large nonstick skillet over medium-high heat. Add pancetta to the pan and cook for
about five minutes, turning repeatedly until crisp. Remove from pan, but save about 2 tablespoons of your drippings to sauté the sprouts mixture.
Reduce to low heat.
Add your chopped brussel sprouts, shallots, and garlic. Cook for about 3-4 minutes, depending on personal crunch preference.
Add the pancetta. Cook all together for about 2 minutes.
Remove from heat. Halve and squeeze your lemon over tossed ingredients.
Add sundried tomatoes and mix thoroughly.
Salt and pepper to taste.
Best if served immediately and warm!