Brussels Sprouts and Bacon: And Another

Shredded Brussels Sprouts with Bacon and Parmesan
Brussels sprouts must be hot these days. I’m seeing recipes galore. Megan from A Sweet Spoonful wrote about them yesterday. Eat Make Read and Pithy and Cleaver try their takes on David Chang’s twist. Mark Bittman gives us bacon and figs + brussels sprouts. Kalyn from Kalyn’s Kitchen has roasted them and tossed them with pecans and gorgonzola. Can I venture to say that brussels sprouts are ‘in’? I only recently discovered them–a few years ago. Until then, I had only heard horror stories about boiled, bitter, limp messes.

I never had to eat brussels sprouts as a child, and my mother fits into the group of people that absolutely hates them. But I kept seeing them. Everywhere. With steak and fish. Roasted and sauteed. They looked so… intriguing. And so I gave them a try, and been trying them ever since.

In my humble opinion, brussels sprouts are quite the underrated vegetable. They’re easy to prepare, nutritious, and they really pair well with smoky, spicy and tangy flavors in all of the right ways. Of late, I’ve been been slicing them very thinly and sauteing them up with all sorts of flavors. Last week, I tried them with some coppa I had left over from a homemade pizza night. They accompanied some floured, pan-fried tilapia and they were a HIT! So much so, that I craved the same dish this week, so I remade them. This time, though, I paired them with bacon, Parmesan cheese, and just a hint of lemon.

The end result? The sprouts themselves were slightly buttery, tangy and smoky from the bits of bacon I added in. I made them, again, with the pan fried tilapia, and again, they were a hit. If you’re looking for some healthy Thanksgiving side dish ideas, this really is a winner (and you might be able to convince the naysayers to give these sprouts a chance again). Have I mentioned I’m already in Thanksgiving mode? Stay tuned for more ideas…

Shredded Brussels Sprouts with Bacon and Parmesan
* serves 2-3

about 16 sprouts, thinly sliced
salt and pepper, to taste
2-3 tablespoons of olive oil
grated Parmesan cheese, to taste
squeeze or two of fresh lemon juice
2 slices of bacon

1. In a small skillet, cook the bacon until it is crisp (don’t burn it–leave it just slightly undercooked). Place on paper towels to soak up the fat.
2. Pour the olive oil into a large skillet and bring to medium-high heat. Add the shredded brussels sprouts, sauteing them for about 4-5 minutes, stirring frequently. Season with salt and pepper.
3. Cut the bacon into bite sized bits, and add them to the pan. Squeeze some lemon juice into the pan and shred a bit of Parmesan, continuing to toss and saute.
4. Keep sauteing for another couple of minutes, until the sprouts begin to get just slightly golden in parts, and have had a chance to infuse the flavor of the bacon.
5. Place the hash into a bowl and grate some more Parmesan into it, tossing to combine. Adjust seasonings, to taste. Serve warm.

Musical Pairings: Cold War Kids – Robbers & Cowards + Shredded Brussels Sprouts with Bacon and Parmesan

Brussels sprouts get a bum rap. This may be because when overcooked, they can develop a bad taste and odor. But when cooked properly (such as in Kasey’s recipe for today) brussels sprouts can be awesome. And if you are on the fence on this one, it is properly worth mentioning that today’s recipe includes bacon (and we already know everything tastes better with bacon). So maybe it is time to re-evaluate brussels sprouts. Today’s Musical Pairing is Los Angeles’ Cold War Kids, a band that (like brussels sprouts) also got a bum rap – at least from one prominent indie-music website (whose review of the CWK’s debut borders on defamation). So we’re going to set the record straight: Cold War Kids Robbers & Cowards offers a great blend of old-fashioned soul, blues and rock n’ roll that thumps, shakes and rattles in all of the right places. To read the more about the Cold War Kids’ Robbers & Cowards, head over to Musical Pairings. –Matthew

This entry was posted in bacon, brussels sprouts, cheese, food music blog, lemon, Musical Pairings, Thanksgiving. Bookmark the permalink.

9 Responses to Brussels Sprouts and Bacon: And Another

  1. I've been a brussels sprout fan ever since I had them paired with brown butter and bacon. Hard to argue with that combination. I've instituted the dish in my family's Thanksgiving now, actually. You're totally right about the smoky, spicy, tangy complements. I like them with either plenty of lemon juice or red wine vinegar.

  2. Kasey says:

    Hey Brittany–oh yum, red wine vinegar. I'm going to have to try that! And brown butter-I mean brown butter just makes EVERYTHING better.

  3. Megan Gordon says:

    I think it's safe to say they're 'in'! Just saw them on White on Rice Couple as well…big for food bloggers this week. I'm dying to try them with bacon and to try cooking them with a thinner slice. On my to-do list. Thanks, Kasey!

  4. Kasey says:

    Sure thing, Megan. I am adding chorizo to MY list! 😉

  5. YUM. I love shredded brussels sprouts, and I love them with lemon and parmesan and bacon, but this is a little different than how I usually prepare mine. Can't wait to try your version. 🙂

  6. Kasey says:

    Farmgirl Susan: Thanks! I was a little worried about the lemon, but it really added a nice touch! I need more shredded brussels sprout recipes–love em!

  7. Janet says:

    I must make this. I only tried brussels sprouts for the first time last year, but they quickly became my favorite vegetable. Sorry, broccoli.

  8. Sarah Caron says:

    I love Brussels sprouts with bacon and shallots — slow roasted in the oven, they are just divine.

  9. Kasey says:

    Janet: Once you get hooked, you're hooked! I have a great vegetarian brussels sprouts recipe, too (with caramalized tofu!)Sarah: that sounds incredible! I will have to give that a try soon! Oven-roasted shallots are another recent discovery of mine. Love them!

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