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Recipe courtesy of zimmysnook
Rated 5.0 stars by 1 users
Side Dish
8-10
10 minutes
20 minutes
I have been making this festive and crowd-pleasing side for years. The combination of tender shredded sprouts, crispy pancetta, toasted pine nuts, with a pop of sweetness from the pomegranate arils will have your guests finishing all their veggies!
This dish is not only delicious, but it is also super easy to make. It can be prepped the day before cooked as your guests enjoy an appetizer. Or made in the morning and simply reheated before serving.
28-30 ounces Brussels sprouts, washed and trimmed, (about 12 cups shredded)
CopperBond® Sauteuse
ProBond® TITUM Nonstick Skillet
Trim the base of the Brussels sprouts, remove the outer leaves, wash, and dry thoroughly. Shred the brussels sprouts in a food processor or cut in half then finely slice.
Heat a 3.5-quart sauteuse on medium-high heat. Add pancetta and cook, turning frequently, until crisp. Remove to a paper towel lined plate and set aside.
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