Shredding the sprouts gives them a very different texture. Confirmed Brussels sprouts haters, not recognizing the veg, usually love the dish.
1 pound Brussels sprouts
¼ cup olive oil
1/4 cup diced pancetta
1/4 cup toasted pine nuts
Salt and freshly ground pepper
Remove root end and core from Brussels sprouts, then cut in half and thinly slice. If you have a mandoline, shred the sprouts down to the root end.
Heat oil in a skillet over medium-high heat. Add pancetta and sauté for 2 minutes, or until beginning to crisp. Add sprouts and sauté for 3 minutes, or until beginning to wilt. Cover pan and cook for 2 minutes longer, or until sprouts are crisp-tender. Add pine nuts and cook, stirring, for 1 minute. Season with salt and pepper.