GMA Recipe: Quick Sautéed Shredded Brussels Sprouts with Pancetta

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Sara Moulton's Quick Sautéed Shredded Brussels Sprouts with Pancetta
From GMA's Food Editor and author, Sara Moulton
Friday, November 22, 2006

Tired of the same old side dishes? Sara Moulton puts a new spin on Brussels sprouts on Good Morning America.

Ingredients

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

Several strips shaved Parmigiano-Reggiano

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's Cook at Home", copyright © 2005.