Another day, another way to enjoy brussel sprouts. As I’ve mentioned before, brussel sprouts are the one vegetable that my kids request on a regular basis, and have done so since they were toddlers.

So i’m constantly mixing it up, to keep them on their toes.

This version takes shredded brussels and scallions, cookes them in rendered pancetta fat and then tosses them with a mandarin orange citronette.

Pure summer side.

Ingredients:

5oz chopped pancetta

28oz shredded brussel sprouts

6 green onions, thinly sliced

juice of 2 mandarins

2 tsp dijon mustard

2 tsp honey

1/2 tsp salt

1/4 cup avocado oil

Directions:

Heat a large braisier over medium heat. Add chopped pancetta.

Sauté until pancetta starts to brown. Add brussels and scallions, to rendered fat and pancetta.

Sauté 5 - 7 minutes until brussels are softened.

Whisk together juice, dijon, honey, and salt. Whisk in avocado oil, until emulsified.

Pour dressing over brussels, onions, and pancetta.

Stir to combine. Let sauté for another 2 minutes before serving.