Ingredients:

  • 5 lb (680 g) fresh Brussels Sprouts, trimmed and finely shredded
  • 4 oz (115 g) Pancetta, diced (or thick-cut bacon)
  • 1 Tbsp Extra Virgin Olive Oil (for sautéing, if needed)
  • Fine Sea Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 2 Tbsp Maple Syrup (Grade A or B)
  • 1 tsp Dijon Mustard
  • 1 Tbsp Fresh Lemon Juice
  • 1 tsp Apple Cider Vinegar (or White Wine Vinegar)
  • 3 Tbsp Extra Virgin Olive Oil (for dressing)
  • 1/4 cup (30 g) Walnuts or Pecans, roughly chopped and toasted

Instructions:

  1. Shred the Sprouts: Trim the woody ends of the Brussels sprouts. Slice them very thinly, like fine coleslaw, using a sharp knife or mandoline slicer.
  2. Toast the Nuts: Toast the walnuts or pecans in a dry skillet over medium heat for 3–5 minutes until fragrant. Set aside.
  3. Prepare the Dressing: In a small bowl, whisk together the maple syrup, Dijon mustard, lemon juice, and cider vinegar. Slowly drizzle in the 3 Tbsp of olive oil while whisking continuously to emulsify. Season with a pinch of salt and pepper.
  4. Render the Pancetta: Place the diced pancetta in a large, heavy-bottomed skillet over medium-high heat. Cook for 5–7 minutes, stirring occasionally, until the fat is rendered and the pieces are deeply golden brown and crispy.
  5. Reserve and Adjust Fat: Use a slotted spoon to transfer the crispy pancetta to a paper towel-lined plate. Leave 2–3 tablespoons of rendered fat in the pan. If necessary, top up with 1 Tbsp of reserved olive oil.
  6. Sauté the Sprouts: Increase the heat under the skillet to high. Add the shredded Brussels sprouts to the hot pan.
  7. Caramelise Quickly: Sauté the sprouts for 3–5 minutes, stirring only occasionally to allow for caramelisation. Cook until they are bright green, slightly softened but still retaining a significant crunch.
  8. Combine and Season: Remove the pan from the heat. Return the crispy pancetta to the pan and pour the maple-mustard dressing over the top. Toss quickly to coat all the sprouts evenly.
  9. Serve: Transfer immediately to a serving dish. Top with the toasted nuts and a final grind of black pepper. Taste and adjust salt if necessary, and serve warm.