Healthy Sautéed Shredded Brussels Sprouts with Bacon Recipe
View All Section Pages
1 1/2 lbs Brussels sprouts
2 Tbsp grapeseed oil
2 oz. pancetta (or bacon), finely chopped
1 shallot finely diced
1/2 cup balsamic vinegar
Kosher salt and freshly ground black pepper, to taste
Parmesan cheese (shaved into strips)
Trim the Brussels sprouts and discard any damaged outside leaves.
Using a food processor, 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 oil in a large skillet over medium-high heat. Add the pancetta and cook, stirring often, until very lightly browned 3-5 minutes. Add the sprouts and cook, stirring, until tender, about 5 minutes.
Pour in the vinegar and increase the heat to high. Season with salt and pepper and stir until the vinegar has evaporated.
Top with Parmesan strips and serve.
Tip: Add red and or yellow pepper strips while sautéing pancetta for a boost of color, flavor and nutrition.
Total Fat: 10 g
Saturated Fat: 3 g
Trans Fat: 0 g
Sodium: 187 mg
Carbohydrate: 15 g
Protein: 7 g
Cholesterol: 10 mg