Shredded Brussels Sprouts with Pancetta and Lemon

I like Brussels sprouts. Really. I had them growing up, so I'm used to them. I like their nutty freshness and even their slight bitterness. They're vegetables with attitude. The reason they get a bad rap is not their fault, but ours. Too many times they are overcooked, leading to the acrid sulphuric smell. This recipe won't do that, and the pancetta and lemon add additional layers of flavor. Plus the sprouts are shredded, adding textural interest as well. To really gild the lily, garnish with a grating of Parmesan cheese right before you serve them.

Shredded Brussels Sprouts with Pancetta and Lemon

1 1/2 pounds Brussels sprouts, trimmed and damaged leaves discarded
2 tablespoons olive oil
4 ounces pancetta (or prosciutto or bacon), finely diced (about 1 cup)
1 tablespoon lemon juice
2 teaspoons grated lemon zest
Salt and pepper

Shred the Brussels sprouts in a food processor fitted with the slicing blade, by feeding them through the feed tube a few at a time.

Heat the olive oil over medium-high heat and add the pancetta. Cook, stirring occasionally, until slightly browned, about 4 minutes.

Add the shredded Brussels sprouts and cook until tender, about five minutes. Stir in the lemon juice and zest and cook for an additional one minute. Season with salt and pepper and remove from heat.

Serve immediately.