Jaques Pepin Style Shaved Brussel Sprouts
Shaved brussel sprouts sauteed with bacon or pancetta, or applewood smoked sea salt makes a mouthwatering side for roasted main dishes.
Equipment
- large pan with lid
- sharp knife, mandolin or food processor
Ingredients
- 1/2 lb brussel sprouts (about 16 brussel sprouts) rinse, ends trimmed if brown, any damaged outer leaves
- 2 tbsp good quality olive oil more to taste
- 1/4 lb bacon (about 2-3 slices) or pancetta diced
- kosher or salt and fresh ground pepper
- Applewood Smoked Sea Salt if making vegetarian/vegan version
- 1-2 tbsp water
Instructions
- Dice up bacon or pancetta, if using.
- Heat pan on stove over medium heat and add bacon or pancetta to pan and saute until it starts to brown and get crispy. Use a splatter guard or lid if needed.
- Rinse the brussel sprouts, trim ends if they are brown, remove any damaged outer leaves, and then slice them thinly into shavings. (See photo). (Alternatively, use a mandolin, or doing a large portion, food processor.)
- Add brussel sprouts to pan and stir for a minute, add a pinch of salt and a few grinds of pepper, then add a tablespoon of water and cover. (If you are making the vegetarian version, add more salt or Applewood Smoked Salt for added umami.) Continue to cook for 2-3 more minutes, lifting the lid to stir. Add more water, and/or olive oil if they start to look dry. Continue to cook longer to your liking if desired, but not more than 10 minutes so they don't get mushy.
- Transfer to serving bowl, taste, adjust salt and pepper if needed, and enjoy.
Notes
If you can buy the whole stalk of brussel sprouts, do - they will taste fresher and keep longer, and you just have to snap them off the stalk, but not trim the end. I figure about 4-5 brussel sprouts per person as a side when I am deciding how much to buy and make.