Shaved brussel sprouts with bacon is an easy and fast side dish. The sprouts have a bit of sweetness while the bacon brings a lovely crunch and smokiness to the dish. This recipe is SCD (specific carbohydrate diet), Paleo, Whole30, low carb, gluten free, grain free, dairy free, and soy free.
Side dishes. I gotta tell you the truth, I normally focus on the main dish and keep the sides pretty simple. Like, really simple. Like either roasted veggies or steamed veggies. Boring, I know!
So I’m trying my best to be a bit more creative with my sides but still keep things simple. This shaved brussel sprouts with bacon recipe is just four ingredients and is SO delicious (I mean, it has bacon, how could it not be delcious!)!
Speaking of bacon…
how to cook bacon
When it comes to bacon, I lean towards sugar free. My two favorites are Nature’s Ranch Uncured No Sugar Added Hickory Smoked Bacon and Maverick Ranch Hickory Smoked Uncured No Sugar Bacon.
Cut the bacon into about one inch pieces and place in a large, cold skillet. Set the skillet over medium heat and cook, stirring occasionally, until just crisp.
Keep an eye on the bacon pieces (some will cook faster than others) and remove them when ready. Place on a paper towel lined plate and pour out all but one tablespoon of the bacon grease.
PRO TIP: Pour the extra bacon fat into a glass jar and store in the fridge to use at a later time to cook things like eggs, pancakes, etc.
how to shave and cook the brussel sprouts
While the bacon is crisping up, shave the brussel sprouts. Now, when it comes to the brussel sprouts, there are a few different methods to “shave” them.
The first method is to rinse the sprouts, remove the outer leaves, and trim the stems. Cut the sprouts in half lengthwise and place the cut sides down on the cutting board.
Thinly slice the sprouts from top to stem, they should be about the same size as shaved cabbage in coleslaw. This is the method I tend to use most since I don’t like cleaning out the food processor!!
If you have a food processor (and don’t mind cleaning it!), begin by rinsing the brussel sprouts, removing the outer leaves, and trimming the ends.
Fit the food processor with the slicing attachment and add the brussel sprouts while the motor is running. Continue to work in batches until all of the brussel sprouts are shaved.
With this method you might have to sift through the shaved sprouts to remove some larger pieces and run them through the food processor again.
The easiest way is to purchase a bag of already shaved brussel sprouts. This will save time but I tend to shy away from this option because it’s a bit more expensive. In a pinch though it’s definetely a nice option!
Once the bacon and excess grease have been removed from the skillet, saute a diced shallot until translucent (photo 1). Add the shaved brussel sprouts and saute until slightly wilted (photo 2).
Then add salt, pepper, apple cider vinegar, and the cooked bacon to the pan (photos 3 & 4). Toss until well combined and cook for just another 2 to 3 minutes to warm the bacon back up.
Remove the pan from the heat and serve warm! Hope you enjoy!
- Make sure the shaved brussel sprouts are dry before adding them to the hot bacon grease. I typically pat them down with a paper towel.
- If, like me, your digestive system doesn’t process raw or even lightly cooked vegetables well, you might want to saute the sprouts a bit longer!
- Warm up leftovers and serve with fried eggs for a yummy and filling breakfast!
More easy and healthy side dishes!
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Recipe inspired by Oak and Ola’s Wilted Brussel Sprouts.
Shaved Brussel Sprouts with Bacon
- 1 pound bacon
- 1 pound brussel sprouts
- 1 large shallot, finely diced
- 1/8 tsp ground black pepper
- 1/2 tsp salt
- 1/4 cup apple cider vinegar
- Chop bacon into 1 inch pieces and add to a large cold skillet. Place the skillet over medium heat and cook, stirring occasionally until the bacon is crisp.
- While the bacon is cooking up, rinse the sprouts, remove the outer leaves, and trim the stems. Thinly shave the brussel sprouts using a sharp chef's knife or use a food processor with the slicing blade (the sprouts should look like the shredded cabbage from coleslaw).
- Use a slotted spoon to remove the crispy bacon and place on a paper towel lined plate. Leave a tablespoon of grease in the skillet and drain the rest.
- Place the skillet back over medium heat and saute the shallots for 3 to 5 minutes until translucent. Add the shaved brussel sprouts to the skillet and season with the salt and pepper. Saute for 5 to 8 minutes or until tender.
- Return the bacon pieces back into the skillet along with the apple cider vinegar and saute an additional 3 minutes.
- Give a taste test and adjust flavors as needed. Serve warm and enjoy!
- Some pieces of bacon may cook faster than others, so keep an eye on them and remove as needed.
- If the shaved brussel sprouts are a little wet, pat dry with a paper towel before adding to the skillet.
- Leftovers can be stored in an airtight container in the refrigerator for 3 days. To re-heat, saute in a skillet over medium heat.