As a kid I hated Brussels sprouts, as I imagine many kids do. Partly that’s because we were always served the sprouts whole. One way to get kids (and some adults) to enjoy Brussels sprouts is to shave or shred them before cooking, which makes them much more palatable. And of course, adding bacon doesn’t hurt. You could prepare the sprouts and shallots using a knife but I find that using a mandoline or food slicer makes prepping this dish a snap.
- 1 lb. Brussels sprouts, thinly sliced, shaved or shredded
- 1/4 lb. pancetta or good quality bacon, diced
- 2 shallots, peeled and thinly sliced
- 2 Tbsp olive oil
- 2-3 Tbsp white wine vinegar (you could substitute balsamic)
- Salt and pepper, to taste
- Heat the olive oil and the pancetta in a large skillet over medium heat. Cook the pancetta until its fat is rendered and is becoming crisp and golden.
- Add the shallots and stir. Cook until the shallots start to soften, about 3 minutes.
- Put the Brussels sprouts into the pan and cook, stirring occasionally, until they start to wilt and soften, 4-5 minutes. You want the Brussels sprout to still have some crunch to them when served.
- Drizzle the white wine vinegar in and stir. Taste and add more vinegar, if necessary.
- Add salt and pepper, to taste, and serve.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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