Let’s be honest, Brussels sprouts have a bit of a reputation problem. But what if I told you there’s a recipe so delicious, so utterly irresistible, that it will convert even the most stubborn sprout skeptic? This is it! We’re shredding them down, pan-frying them in glorious bacon grease until tender-crisp, and then blanketing them in smoky bacon bits and a cascade of gooey, melted cheddar cheese. This one-pan wonder is the side dish that will steal the show at any meal.
Ingredients
• 5 slices bacon, thick-cut (about 5 oz / 140g)
• 16 oz / 450g Brussels sprouts
• 6 oz / 170g sharp cheddar cheese, freshly shredded
• Salt and black pepper, to taste
Instructions
1. Directions
2. Place a large skillet over medium heat. Add the bacon slices in a single layer and cook, flipping occasionally, until perfectly crisp, about 8-10 minutes. Transfer the bacon to a paper towel-lined plate, leaving the rendered grease in the skillet. Once cool enough to handle, crumble or chop the bacon into small pieces.
3. While the bacon cooks, prepare the Brussels sprouts. Trim the tough ends and remove any yellowed outer leaves. Using the shredding disc on a food processor or a sharp knife, finely shred the sprouts.
4. Add the shredded Brussels sprouts to the hot bacon grease in the skillet. Increase the heat to medium-high and sauté, stirring frequently, until the sprouts are tender and have started to brown and crisp at the edges, about 5-7 minutes.
5. Reduce the heat to low. Add the crumbled bacon and the shredded cheddar cheese to the skillet. Stir continuously until the cheese is completely melted and everything is well combined.
6. Season with salt and pepper to taste. Serve immediately while hot and gooey.
Nutritional Information
• Nutritional Info
• Serves: 4
• Serving Size: 1
• Calories: 260
• Fat: 22g
• Net Carbs: 5g
• Protein: 17g
Pro Tips
• Don’t use pre-shredded cheese. Blocks of cheese you shred yourself melt much more smoothly because they don’t have the anti-caking agents found in bagged shreds.
• For an extra layer of flavor, add a finely minced shallot or a clove of garlic to the pan for the last minute of cooking the sprouts, just before adding the cheese.
• A splash of apple cider vinegar or a squeeze of fresh lemon juice at the very end will brighten the dish and cut through the richness of the bacon and cheese.
• No food processor? No problem. A sharp chef’s knife or a mandoline slicer (using the guard!) works perfectly for shredding the sprouts.
FAQ
Q: Can I use pre-shredded cheese for this recipe
A: It is highly recommended to use freshly shredded cheese from a block. Pre-shredded cheese contains anti-caking agents that prevent it from melting as smoothly, which can affect the gooey texture of the final dish.
Q: What is the best way to shred Brussels sprouts without a food processor
A: If you don’t have a food processor, you can easily shred the Brussels sprouts using a sharp chef’s knife or a mandoline slicer. Be sure to use the safety guard if using a mandoline.
Q: How can I add more flavor to these cheesy bacon Brussels sprouts
A: For an extra layer of flavor, you can add a minced shallot or garlic clove to the skillet during the last minute of cooking the sprouts. A splash of apple cider vinegar or lemon juice at the end will also brighten the dish and cut through the richness.
Q: Is this Brussels sprouts recipe low carb or keto-friendly
A: Yes, with only 5g of net carbs per serving, this recipe is a great low-carb and keto-friendly side dish.
