Slice Brussels sprouts into thin ribbons, discarding tough stem pieces.
Bring a large pot of salted water to a boil. Blanch Brussels sprouts until tender crisp, about 2 minutes.
Melt butter over medium heat in a large skillet.
Add minced shallots and cook until softened and beginning to brown.
Add Brussels sprouts, pancetta and lemon zest, tossing to coat evenly.
Season to taste with salt and pepper.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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