Brussels sprouts can be a pretty hard sell at the family dinner table. But for last week's Thanksgiving dinner I served these Brussels sprouts as a side dish and everyone loved them - even the teenagers. 

There are two secrets to this yummy dish: First, it's important to shave or shred the Brussels sprouts thinly. No one really want to put a whole Brussels sprout into their mouth. Second, the use of pancetta - an Italian-style bacon - adds mountains of flavor. And, who doesn't like bacon? 

It's also a quick and easy dish to make; you can cook it in about 10 minutes. 

Ingredients:

1 lb. Brussels sprouts, thinly sliced, shaved or shredded

1/4 lb. pancetta or bacon, diced

2 shallots, peeled and thinly sliced

2 Tbs. olive oil

2-3 Tbs. white wine vinegar (you could substitute balsamic)

Salt and pepper, to taste


Method: 

Heat the olive oil and the pancetta in a large skillet over medium heat. Cook the pancetta until its fat is rendered and is becoming crisp and golden. 

Add the shallots and stir. Cook until the shallots start to soften, about 3 minutes. 

Put the Brussels sprouts into the pan and cook, stirring occasionally, until they start to wilt and soften, 4-5 minutes. You want the Brussels sprout to still have some crunch to them when served. 


Drizzle the white wine vinegar in and stir. Taste and add more vinegar, if necessary. 


Add salt and pepper, to taste, and serve. 

Photos by Ted Scheffler