Recipe: Melissa Clark's Shredded Brussels Sprouts with Pancetta and Caraway
Shredded Brussels Sprouts with Pancetta and Caraway
Perfect to make at the last minute. You can slice the sprouts up to 4 hours ahead. Keep them refrigerated until needed.
Makes 8 to 10 servings
- 1 1/2 pounds Brussels sprouts
- 4 tablespoons extra-virgin olive oil
- 4 garlic cloves, finely chopped
- 2 teaspoons caraway seeds
- 6 ounces pancetta, diced small (1/2 cup)
- 3/4 teaspoon kosher salt
- Freshly ground black pepper, to taste
1. Use a paring knife to trim the bottoms of the sprouts; peel away any browned leaves. In a food processor fitted with the slicing blade, shred the Brussels sprouts. (Or just thinly slice them with a knife.) Toss the sprouts with 2 tablespoons oil, the garlic, and the caraway seeds.
2. Heat the remaining 2 tablespoons oil in a 12-inch skillet over medium-high heat (you can also use 2 skillets if you don’t have a 12-inch one). Add the pancetta and cook until golden, 3 to 5 minutes. Add the Brussels sprouts mixture and cook, tossing, until just wilted, about 2 minutes. Season with salt and pepper and serve at once.
