Author note: This is a perfect weeknight side dish. It can be fixed in 10 minutes, and requires only a small amount of chopping. I purchase the pancetta pre-diced and the Brussels sprouts pre-shaved.
4 ounces pancetta, finely diced
4 garlic cloves, chopped
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
10 ounce bag shaved Brussels sprouts
1 teaspoon red wine vinegar
toasted pine nuts (optional topping)
- In a skillet cook the pancetta over medium heat for 5 minutes. Stir occasionally.
- Add the garlic and cook for 1 minute.
- Stir in the Brussels, salt, red pepper and red wine vinegar. Mix well. Cover the skillet and cook over medium heat for 5 minutes, or until Brussels are cooked to the desired consistency. Stir once or twice to prevent burning.
- Add the optional toasted pine nuts. Stir well. Serve warm.