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2 lbs Brussels sprouts <\/span><\/p>\n 1 T. vegetable oil <\/span><\/p>\n 8 ounces pancetta, cut crosswise into 1\/4-inch wide strips <\/span><\/p>\n Salt, to taste <\/span><\/p>\n Fresh ground black pepper, to taste <\/span><\/p>\n Crushed red pepper flakes, to taste <\/span><\/p>\n 3-4 T. toasted & chopped cashews <\/span><\/p>\n 1\/4 C. freshly grated parmesan cheese, romano cheese or asiago cheese <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Using a sharp knife or mandoline, thinly slice brussels sprouts crosswise, discarding root ends. (The “shaved” sprouts should resemble confetti.). Pour vegetable oil into a large pot over high heat; add pancetta and stir until slightly crisp, about 5 minutes. Reduce heat to medium-high, add brussels sprouts, and cook, stirring often, until sprouts are bright green and tender, 3 to 5 minutes. Add salt, black pepper, crushed red pepper flakes, & cashews and toss to warm. Sprinkle with Parmesan cheese or Pecorino Romano or Asiago cheese. Serve hot. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 2 lbs Brussels sprouts 1 T. vegetable oil 8 ounces pancetta, cut crosswise into 1\/4-inch wide strips Salt, to taste Fresh ground black pepper, to taste Crushed red pepper flakes, to taste 3-4 T. toasted & chopped cashews 1\/4 C. freshly grated parmesan cheese, romano cheese or asiago cheese \u00c2\u00a0 Using a sharp knife or mandoline, thinly slice brussels sprouts crosswise, discarding root ends. (The “shaved” sprouts should resemble confetti.). Pour vegetable oil into a large pot over high…<\/p>\n