Skillet Shaved Brussels Sprouts With Bacon
- Yield 6 servings
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Skillet Shaved Brussels Sprouts With Bacon sits in the Vegetables section of Regbie. The card serves 6 servings. Plan on 30 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- 4 slices bacon, cut into ¼-inch pieces
- 1½ pounds Brussels sprouts
- 1 large shallot, thinly sliced
- 2 tablespoons apple cider vinegar or sherry vinegar
- 2 tablespoons minced Italian parsley and/or chives
Method
Turn the bacon bits into a cold 12-inch skillet and crank the heat to medium. Leave stirring occasionally, until the bacon bits are crispy.
While the bacon is crisping in the pan, shred the Brussels sprouts using the slicing blade of a food processor. (No food processor? No problem—thinly slice the sprouts them with a sharp chef’s knife instead.)
Check on the bacon. Once it’s crispy, use a slotted spoon to move the bacon bits to a platter.
Dump the shallots in the pan with the bacon grease and sauté until they’re soft and browned, about 3 to 5 minutes.
Tip in the shaved Brussels sprouts and season with the Magic Mushroom Powder or Diamond Crystal Kosher salt. (If you’re using Morton’s kosher salt or a fine grain salt, only use ¾ teaspoons.)
Stir-fry until the Brussels sprouts are tender, about 5 minutes.
Turn off the heat and add the apple cider vinegar. Taste the Brussels sprouts, and adjust the seasoning with additional Magic Mushroom Powder, salt, pepper, or vinegar.
Scatter on minced parsley and/or chives and the reserved bacon bits. Plate with a reliable main course and enjoy!
