We were lucky enough to get an entire stalk of fresh Brussels sprouts in our last farm share box of the year. Now, with Thanksgiving weekend having allowed us to indulge in all sorts of family dishes, we needed to move beyond simple roasting for these beauties. Change the shape, change the ingredients and shake up the cooking method – this one is a little different, but so easy.
SHAVED BRUSSELS SPROUTS WITH BALSAMIC VINEGAR
- 20-25 Brussels Sprouts
- 1 Large Shallot
- 2 Slices Bacon
- 2 Tbs. Olive Oil
- 1 Tsp. Salt
- 1/2 Tsp. Black Pepper
- 1 1/2 Tbs. Balsamic Vinegar
- Wash, trim and peel the outer layer from Brussels sprouts. Using a sharp knife, slice thinly and set aside.
- Peel shallot and slice thinly like sprouts. Set aside.
- Cut bacon into thin strips.
- Place a large skillet over medium heat. Add bacon and cook for 3-4 minutes until browned.
- Add sprouts and shallots to pan, drizzle with olive oil and stir to coat. Salt and pepper mixture.
- Cook 8-10 minutes, stirring occasionally. The sprouts will soften, turn bright green and start to brown on the edges.
- Turn off heat and pour balsamic vinegar over mixture. Stir in pan to coat.
- Serve immediately.
The salty bacon, sweetness of shallots and slight tang of the balsamic make this an excellent side for grilled meats – it was the perfect accompaniment for our steaks tonight. If you want to give it a little extra, add a pinch of red pepper flakes or handful of dried cranberries while sautéing or grate fresh parmesan cheese over the dish just before serving. You can also adjust the balsamic per your personal taste. Dig in!