Shredding the brussels sprouts completely changes the experience of eating them. Combining them with a mix of crispy pancetta and chewy sweet currants might just convert the staunchest of brussels sprouts haters.
- Portion size 10 servings
- Credits : Canadian Living Magazine: December 2011
Ingredients
Method
Trim ends of brussels sprouts; remove any discoloured leaves. In food processor and using blade attachment, shred sprouts. Set aside.In large skillet or wok, cook pancetta over medium heat until crispy, 8 to 10 minutes. With slotted spoon, transfer to small bowl.
Add sprouts to pan; cook until wilted, 8 to 10 minutes. Add currants, maple syrup, mustard, pepper and pancetta; toss to coat.
Nutritional facts Per each of 10 servings: about
- Sodium 375 mg
- Protein 7 g
- Calories 130.0
- Total fat 6 g
- Potassium 334 mg
- Cholesterol 20 mg
- Saturated fat 2 g
- Total carbohydrate 13 g
%RDI
- Iron 10.0
- Folate 25.0
- Calcium 4.0
- Vitamin A 7.0
- Vitamin C 92.0
