I have always been fairly indifferent about brussels sprouts. They are not bad but they are not great. If I had a choice between brussels sprouts and some other vegetable I would most likely go for the other vegetable. I do however, always keep an eye out for interesting sounding brussels sprouts dishes to try. I recently came across a recipe for brussels sprouts with kaiserfleisch and red onion that sounded interesting. I had never though of shredding the brussels sprouts before and the pancetta and parmigiano reggiano sounded really good. Normally I would boil brussels sprouts but I keep hearing that when you boil vegetables that most of the nutrients are lost in the water that you throw away. So another plus of this recipe was that the brussels sprouts are sauteed and not boiled. This ended up being a pretty tasty brussels sprouts dish. I now have at least one brussels sprouts dish in my list that will not be so easy to pass up on.
Brussels Sprouts with Pancetta and Parmigiano Reggiano
- 1 teaspoon oil
- 2 ounces pancetta (cut into small pieces, or bacon)
- 2 shallots (chopped, or an onion)
- 1 clove garlic (chopped)
- 1 pound brussels sprouts (cleaned and shredded)
- salt and pepper to taste
- parmigiano reggiano to taste (grated)
- Heat the oil in a pan.
- Add the pancetta and saute until just crispy, about 5-7 minutes.
- Add the shallots and saute until tender, about 3-5 minutes.
- Add the garlic and saute until fragrant, about 1 minute.
- Add the shredded brussels sprouts and saute until tender but not until they loose their colour, about 2-3 minutes.
- Mix in the salt and pepper and garnish with the parmigiano reggiano.