My Shredded Brussels Sprouts with Pancetta
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- 1 Tbsp
- brown sugar
- 2 Tbsp
- apple cider vinegar
- 2 oz
- thinly sliced pancetta or 4 slices of chrisp bacon (as desired)
- 1 lb
- brussel sprouts, trimmed and thinly sliced
- 2 Tbsp
- toasted chopped walnuts (optional)
- 1/4 tsp
- freshly ground black pepper
1In a small bowl, combine brown sugar and vinegar and mix well. Set aside.
2Cook panchetta or bacon in a large nonstick skillet over medium heat until crisp.
3Remove pancetta or bacon from pan, reserving drippings in pan. Place pancetta or bacon on paper towels and crumble.
4Add brussels sprouts to hot drippings in pan and saute four minutes or until crisp-tender.
5Remove pan from heat and drizzle the brusses sprouts with the vinegar mixture, stirring to loosen browned bits.
6Spoon mixture into a bowl and crumble panchetta or bacon, nuts and pepper tossing well.
7Serve warm with any meat meal of your choice.