Does bacon really make everything better? Yes, yes it does. Case in point: these shaved Brussels sprouts sauteed in bacon fat. Sure you could use olive or avocado oil or even butter. You could, but why?
A food processor is going to make quick work of shredding your Brussels sprouts. If you don’t have one then you are going to need a mandolin or a grater. Trying to cut these with a knife would require some chef level skills and even someone as skilled as Jamie Oliver wouldn’t bother.
This is a quick and simple side dish that I love having with pretty much anything including steak, pork chops and even fried eggs.
I like to add some dried cranberries once in awhile just to change things up but they are great on their own. You could also use pecans instead of almonds or you can leave the nuts out altogether because, bacon.
Prep time: 10 minutes
Cook time: 15 minutes
- 4 slices bacon
- 2 t. bacon fat
- 1 lb. Brussels sprouts
- 1/4 c. slivered raw almonds
- Pink Himalayan sea salt and black pepper to taste
- Remove outer leaves from Brussels sprouts, cut off ends and shred using a food processor or mandolin.
- Chop bacon into 1/4″ pieces.
- Place bacon in cast iron skillet over medium heat and cook until well done.
- Using a slotted spoon remove the bacon from the pan and transfer to a paper towel lined plate.
- Pour off bacon fat. Reserve two teaspoons.
- Add slivered almonds to pan and cook until just lightly browned.
- Add two teaspoons bacon fat to pan and Brussels sprouts.
- Add Brussels sprouts and cook until tender, approximately 5 – 7 minutes.
- Add bacon and stir to mix.
- Serve and enjoy.