I should really start a fan club for the brussel sprout. About fours years ago, I tried one for the first time and it's been my very favorite veggie ever since. The brussel sprout reminds me of people from New Jersey. They have a bad rap for no good reason and if you just give them a chance, they just might become your new best friend overnight.
If I'm in a hurry, I'll just roast some whole sprouts in the oven with a splash of olive oil, sea salt and fresh pepper, but when I really want to indulge, I go for this recipe. It's a popular combination of ingredients but I've made it so many times that I've adapted the version to my taste. The only downside to this is that I am fixin' to write a recipe from scratch. I hope it's clear because I really want ya'll to love this recipe. Here ya go!
10 large brussel sprouts, cleaned and shredded (get more if they're on the small side)
4 slices pancetta, diced
1 shallot, diced
1 garlic cloves, minced
2 tablespoons freshly squeezed lemon juice
2 tablespoons olive oil
Salt to taste and I like a lot of salt on my brussel sprouts!
Before you begin, remove the outermost leaves of the sprouts that might be brown or wilted. Then rinse the sprouts in cool water and slice in half. Next, turn the sprout onto it's flat side and shredded with a knife. Also, using mise en place will help this recipe cook up in a flash.
To begin cooking, heat oil in skillet over medium heat. Add diced pancetta and cook until crisp and brown. Add diced shallots and minced garlic. Be careful not to burn your garlic by having the heat too high. This can make any dish taste terrible! Cook for a few minutes until shallots turn translucent in color. Add shredded brussel sprouts.
Let the sprouts cook down for about 10 minutes, turning often so they do not burn. Once the sprouts are cooked add the lemon juice and cook for another minute to combine flavors. Salt to taste. Then salt some more. Then, a dash more.