About the Recipe
BRUSSELS SPROUT SIDE DISH
When we hear people tell us they dislike Brussels sprouts, we often direct them to this method of preparation. It has become a favourite for family and friends! There is a bit of work in the preparation, but sooo worth it.
454g (1lb) of Brussels sprouts
3 Thick sliced pieces of bacon, cut into 1/4" pieces
1 tbsp of Olive Oil or Sesame Oil
2 Med. size Shallots, minced (optional)
Grated Lemon zest from 1 lemon
Lemon juice from zested lemon
Separate Brussels sprouts into leaves by slicing off root end and peeling off leaves one by one. Place leaves in large bowl. Continue to slice off root end to separate more leaves (you should have 8 cups total). Give a quick wash to leaves under cold water and place in sieve to dry or throw into salad spinner.
Cut bacon and place in a large skillet over medium-high heat. Allow to brown and render fat. Once bacon is crisp, remove with a slotted spoon and place on a paper-towel covered plate. Remove bacon fat keeping about 3 tbsps worth. Add shallots, and sauté 3 to 4 minutes on medium heat until translucent. Remove to plate with the bacon.
Toss Brussels sprout leaves with Olive or Sesame Oil in a large bowl, season with some salt & pepper. Add to skillet, and increase heat to medium-high. Sauté half of leaves 5 to 7 minutes, or until tender, bright green, and lightly caramelized. Transfer to bowl. Repeat with remaining leaves. In large bowl of all leaves, stir in bacon, shallots, lemon zest, and lemon juice. Season further with salt and pepper, if desired. Serve and Enjoy!