Monday, December 17, 2018

Shaved Brussels Sprouts With Bacon Recipe

by Kris Mulkey (recipe inspired by Ina Garten)

I'm always looking for new side dish recipes that are tasty and easy. Who doesn't want that? We all have busy lives and want yummy food on the table fast. After a long day we're tired, hungry and really just want to sit down and relax. Am I right?

So last Saturday I was watching the Food Network. Three of my favorite shows were on - the Barefoot Contessa, Trisha Yearwood and the Pioneer Woman. I always get great tips and recipe ideas from these shows so I was excited when Ina said she was making Shaved Brussels Sprouts. 

I realize that sounds strange. Who on earth gets excited about Brussels Sprouts? Well, I do!

We eat them all the time because they are so easy to make. I usually just roast them in the oven with some EVOO and seasoning and they always come out nice and crispy and super tasty. 

Ina's recipe calls for the sprouts to be shredded in the food processor (which I have. yay.)  But I also know you can buy them shredded at Whole Foods. So, this just got real. This could turn into a weeknight favorite! 

Plus, the other ingredients are fridge staples in my house: Butter, shallots, and bacon. 

Her version called for Pancetta. I didn't have that. But I did have bacon. And let me tell you it is delicious with bacon. (But what isn't delicious with bacon! Bacon makes everything better.)  

This new recipe may be my new favorite for Brussels Sprouts. The veggies are tender. The bacon is crispy. And the splash of balsamic gives it a nice subtle tang! 

And, to make it even better, it's really fast and easy to make.

Shaved Brussels Sprouts With Bacon Recipe

3 T Olive Oil
3 slices of bacon, sliced into small pieces
2 T unsalted butter
3 large shallots diced (about 1 1/2 cup)
2 packages fresh Brussels sprouts trimmed and shaved (sliced thin in a food processor or by hand)
1 1/2 t. salt
3/4 t. pepper
1 T Balsamic Vinegar

1. Cook bacon pieces in 1 T olive oil in a large saute pan until crisp. Transfer to a paper towel.
2. Add 2 tablespoons olive oil and 2 tablespoons butter to the same saute pan. Add the shallots and cook 5-7 minutes until they are starting to brown. 
3. Add the Brussels Sprouts to the pan with the shallots. Season with the salt and pepper. Saute 5-7 minutes until bright green and crisp-tender. Add the bacon. Cook one more minute. 
4. Take off the heat. Drizzle the Balsamic over the cooked Brussels Sprouts, season to taste. Serve hot!

*Recipe inspired by Ina Garten, The Barefoot Contessa

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