With the big day just around the corner, I’m about to start sharing some of my favorite ways to use up Thanksgiving leftovers, but we’re going to focus on Brussels sprouts for today, if you’ll bear with me. They’re probably my favorite vegetable (I’m not joking) and Ian loves them too, so we’re hoping that Lyric grows up to enjoy them as well, because we have them probably once a week or more. Apparently there is a gene that allows people to not taste the chemical compound that makes them bitter; I don’t think either of us has that to pass on to her, we just like certain bitter-tasting things. Coffee, beer, dark chocolate… some of the finer things in life.
Brussels sprouts absolutely deserve a place on your Thanksgiving table, especially sauteed up with pancetta and pine nuts, and topped with a little Parmesan cheese. They can hold their own with the best of your more traditional sides.
Shredded Sprouts with Pancetta, Pine Nuts and Parmesan
- 12 oz. Brussels sprouts, trimmed and shredded
- 3 oz. pancetta, chopped
- 2 shallots, thinly sliced
- 1/4 c. pine nuts
- 1 tbsp. balsamic vinegar
- Parmesan to taste
Begin heating pancetta in a saute pan; when meat begins to crisp and fat has rendered out, add shallots. As they begin to turn golden brown, stir in the pine nuts and then add sprouts and vinegar. Cook until the sprouts are tender and vibrant green, then top with Parmesan and serve.