A good friend of ours took a big leap. Last month, she sold her rural house (with a two acre lot), and moved to an apartment in downtown Cleveland (with one bedroom).3 To celebrate, we went out for dinner and a glass of bubbly (or two). Adega's modern Mediterranean cuisine was fantastic - I got to try Iberico pork - but the hit of the evening was a side dish, Crispy Brussels.
One bite of the roasted brussels sprouts, with bacon and honey, made Diane grab my arm and push a fork at me. "Can you make this? You have to make this." she demanded.4
It's not an exact duplicate of Adega's Crispy Brussels. I'm taking their flavors and adapting them to my shaved brussels sprouts recipe. If you're looking for a Brussels sprouts to convert Brussels haters, this is the recipe to start with. Bacon, honey…and a few Brussels sprouts shreds hidden in there. They'll never know what hit them.
Recipe: Shaved Brussels Sprouts with Bacon and Honey
Equipment
- 10 or 12 inch heavy duty skillet (I use my 12-inch cast iron skillet)
Shaved Brussels Sprouts with Bacon and Honey
- Total Time: 25 minutes
- Yield: 4-6 1x
Description
Shaved Brussels Sprouts with Bacon and Honey recipe - sweet, crispy brussels sprouts - with bacon!
Ingredients
- 4 ounces thick cut bacon, diced
- 9 ounces shaved Brussels sprouts
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- Drizzle of honey (about 1 teaspoon)
Instructions
- Brown the bacon: Spread the bacon out in the bottom of the skillet, then put it over medium-low heat and cook the bacon, stirring often, until the bacon is well browned, about 5 minutes. Remove the bacon with a slotted spoon, leaving as much fat behind as possible. Set the bacon aside for later.
- Cook the sprouts: Add the shaved Brussels sprouts to the skillet and sprinkle with the salt and pepper. Sauté the sprouts, stirring and flipping often. The sprouts are done when they are browned and crisp on the edges and the white center turns a light tan and looks softened, about 10 minutes.
- Add the bacon and honey: Stir the bacon back into the sprouts, drizzle with the honey, toss, and scrape the sprouts into a serving bowl.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: American
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Notes
- I cheat with the bacon, and buy a 4 ounce package of diced bacon. (Or diced pancetta, the Italian version of bacon.) That way, a package of diced bacon and a bag of shaved Brussels sprouts is a dump and stir weeknight side dish.
What do you think?
Questions? Other ideas? Leave them in the comments section below.
Related Posts
Cast Iron Brussels Sprouts Saute
Brussels Sprouts Gratin
Steam-Sauteed Green Beans
Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner via eMail or RSS reader, recommend DadCooksDinner to your friends, and buy something from Amazon.com through the links on this site. Thank you.
Rebecca Edwards says
I will be cooking many of my dishes for Thanksgiving ahead of time due to having a very small kitchen! What are your thoughts on cooking this recipe and then freezing it? Thank you!
Rhonda says
Hi Mike,
Do you think I could make this in the morning and reheat in the oven in the afternoon and it would taste alright?
Mike Vrobel says
Yes, it will be OK. Refrigerate between making it and reheating.
thomas says
Great low carb recipe.
Terrie Buckner says
Where do you find the shaved Brussels sprouts. That is not something I see in the South. How would you shave them, do you think a food processors would work?
Mike V says
I can find them at my local grocery store - they stock pre-shaved bags from Green Giant. I also see them at Trader Joe's.
Matt Heinz says
I just bought regular Brussels sprouts and sliced them up thinly. Worked the same. I also didn't have any bacon on hand but did have some bacon fat, so just used that. Good recipe!