1. Using a sharp knife or mandoline, thinly slice brussels sprouts crosswise, discarding root ends. (The "shaved" sprouts should resemble confetti.). 2. Pour vegetable oil into a large pot over high heat; add pancetta and stir until slightly crisp, about 5 minutes. 3. Reduce heat to medium-high, add brussels sprouts, and cook, stirring often, until sprouts are bright green and tender, 3 to 5 minutes. 4. Add salt, black pepper, crushed red pepper flakes, & cashews and toss to warm. 5. Sprinkle with Parmesan cheese or Pecorino Romano or Asiago cheese. 6. Serve hot. 7. Notes:. 8. *Use a fork stuck in the core end of the sprout to keep your fingers away from the blade. 9. **To toast cashews put them on a baking sheet spread out, in a 350ºF oven for 10 minutes, & they will toast nicely. ---------------------------------------------------------------------------
Nutrition
Ingredients
