Mmm, brussels sprouts. This is my last of the 5 sprout recipes from the Fall for Vegetables article in Issue 107. Based on a tip from Biscuit in the old Cook's Talk, instead of boiling the sprouts, I just shredded them in my food processor-- they sauteed up nicely with the pancetta and onions. I was too harried to dig up a lemon, so I used a splash of sherry wine vinegar, to excellent effect. This was really good-- but my favorite sprout recipe from this article was the gratin with bacon and cream, holy cats that was good (and with that much cream, it certainly should be!).