The Recipe That Made Me Love Brussels Sprouts
Let’s be honest: many of us have a complicated history with Brussels sprouts. Mine involved gray, mushy, boiled-to-death versions that haunted my childhood dinner plate. For decades, I refused to even let them in my kitchen. That all changed with this recipe. This isn’t just a side dish; it’s a revelation. By shaving the sprouts and pan-frying them with crispy bacon, garlic, and a tangy balsamic glaze, they transform into something utterly irresistible—tender, caramelized, and packed with flavor. This is the dish that converted me from a lifelong hater to a devoted fan. If it can change my mind, I guarantee it will change yours, too.
Ingredients
• MAKES: 8 servings · PREP TIME: 20 minutes · COOK TIME: 30 minutes
• 10 slices bacon, chopped
• 1½ pounds / 680g Brussels sprouts, trimmed and shaved
• 1 small red bell pepper, seeded and chopped
• 3 cloves garlic, minced
• 2 tablespoons / 30ml balsamic vinegar
• 1 tablespoon / 15ml apple cider vinegar
• 1 teaspoon / 2g ground cumin
• 1 teaspoon / 6g sea salt
• ½ teaspoon / 1g ground black pepper
Instructions
1. Directions1. Heat a large skillet over medium heat. Add the chopped bacon and cook until crispy, stirring occasionally. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of the rendered fat in the skillet.2. Add the shaved Brussels sprouts, bell pepper, minced garlic, balsamic vinegar, apple cider vinegar, cumin, salt, and pepper to the hot skillet. Stir well to combine and coat everything in the bacon drippings.3. Sauté for approximately 15 minutes, stirring occasionally, until the Brussels sprouts are tender-crisp and have developed a beautiful caramelization.4. Return the crispy bacon to the skillet and toss to combine. Serve immediately.
Nutritional Information
• Per Serving
• CALORIES: 151
• FAT: 9.8g
• PROTEIN: 8.2g
• TOTAL CARBS: 9.3g
• FIBER: 3.5g
• NET CARBS: 5.9g
Pro Tips
• Use the slicing disc on a food processor to shave the Brussels sprouts in seconds, saving you significant prep time.
• For a complete meal, serve the hash topped with a perfectly fried or poached egg. The runny yolk creates a delicious sauce.
• Add a handful of toasted pecans or walnuts during the last few minutes of cooking for an extra layer of crunch and nutty flavor.
• To make this vegetarian, omit the bacon and sauté the vegetables in 2-3 tablespoons of olive oil. Add a pinch of smoked paprika to mimic the bacon’s smoky taste.
FAQ
Q: How do you shave Brussels sprouts quickly
A: The quickest way to shave Brussels sprouts is by using the slicing disc on a food processor. This can save a significant amount of prep time compared to slicing them by hand.
Q: Can I make this Brussels sprouts recipe vegetarian
A: Yes, you can easily make this recipe vegetarian. Simply omit the bacon and sauté the vegetables in 2-3 tablespoons of olive oil. For a smoky flavor, add a pinch of smoked paprika.
Q: How can I turn this side dish into a full meal
A: To make this a complete meal, serve the Brussels sprouts hash topped with a fried or poached egg. The runny yolk acts as a delicious, creamy sauce.
Q: What can I add for extra crunch
A: For an extra layer of crunch and nutty flavor, add a handful of toasted pecans or walnuts to the skillet during the last few minutes of cooking.
