Sara Moulton's Brussels Sprouts

Sara's Quick Sautéed Shredded Brussels Sprouts with Pancetta

GMA Recipes
Difficulty: Easy
Cook Time: min

Tired of the same old Thanksgiving side dishes? Sara Moulton puts a new spin on Brussels sprouts in the recipe below.


  • 1 1/2 pounds Brussels sprouts
  • 2 tablespoons vegetable oil
  • 2 ounces pancetta (or bacon), finely chopped
  • Fresh lemon juice, to taste
  • Kosher salt and freshly ground black pepper, to taste
  • Parmigiano-Reggiano, Several shaved strips
  • Cooking Directions

    Trim the Brussels spouts and discard any damaged outside leaves. Fit a food processor with the slicing blade. Force the sprouts, a few at a time, through the chute with the blade in motion. You should have about 8 cups of shredded sprouts.

    Heat the vegetable oil in a large skillet over medium-high heat. Add the pancetta and cook, stirring often, until very lightly browned, 3 to 5 minutes. Add the sprouts and cook, stirring, until tender, about 5 minutes. Pour in the lemon juice and increase the heat to high.

    Season with salt and pepper, and stir until the Brussels spouts are tender. Empty into a warmed serving bowl and top with the cheese.

    Recipe courtesy of Sara Moulton from her book "Sara Moulton Cooks at Home."

    Recipe Summary

    Main Ingredients: brussels sprouts, pancetta, parmigiano-reggiano

    Course: Side Dish, Vegetable

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