In a large skillet, sautee pancetta until crisp and fat is rendered, for about 8 minutes.
Add olive oil to pan and shaved brussel sprouts to hot pan. Cook 8-10 minutes, tossing periodically, until sprouts are carmelized and golden brown.
Spoon onto a serving platter and top with crumbled goat cheese, toasted pecans, and red onion.
I always try to find pre-shredded Brussels sprouts, but if you cannot find them, you can always buy whole. First, trim the stems of each brussel sprout using a sharp knife. You can use the knife to cut each sprout in half lengthwise once and then slice very thinly into shreds. You can also use the slicing disc attachment on your food processor, which is a great time saver!
Serving: 5oz | Calories: 187kcal | Total Carbs: 8g | Fat: 16g | Fiber: 3g | Net Carbs: 5g