Shaved Brussels sprouts and shallot sauté

Adapted from Bon Appétit and Ina Garten


  • 1020 g Brussels sprouts, outer leaves removed
  • 85 g pancetta (nitrite free)
  • 1 1/2 tablespoons (1/4 stick) butter
  • 3 tablespoons olive oil (truffle aroma)
  • 12 medium shallots, thinly sliced (1 medium-small red onion, minced)
  • 6 garlic cloves, thinly sliced (or whole)
  • 4 tablespoons pine nuts, toasted, divided
  • 2 tablespoons fresh lemon juice


  1. Rinse sprouts. Working in small batches, de-stem Brussels sprouts to speed up removal of outer leaves. Then slice thinly.
  2. Slice the shallots / mince the onion.
  3. I toasted the pine nuts while I cooked the chopped pancetta, beforehand, a few minutes.
  4. Melt butter with olive oil in large pot over medium heat. Add shallots; sauté until almost translucent, about 3 minutes. Add garlic; stir 1 minute. Add Brussels sprouts; increase heat to medium-high and sauté until tender, about 8 minutes. Stir in 3 tablespoons pine nuts and all the lemon juice. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining 1 tablespoon pine nuts and serve.
Shopping ingredients (roast almonds and raisins for the Swedish Mulled Wine (Glogg) Recipe – NYT Cooking)

I wanted to contribute something to my college friends’ pot roast potluck for NYE this year. A friend from our Ladies League NoMan (Northern Manhattan) meet-up made this for our Friendsgiving potluck this year, so inspiration is all hers. I added pancetta (no nitrates), made in New England. Red onion is the healthiest onion — grocery was out of shallots, sadly! Ah well. Those pignolis — so expensive!


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