Crisp and Light Brussel Sprouts

By • October 26, 2009 3 Comments

22 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: I was a life long hater of brussel sprouts...they were always drenched in oil, butter or even (ugh) chicken fat. I found it hard to believe that these little gas bombs were suppose to be good for you! Then one day I decided to make them according to my rules. Quik...a minimum of ingredients and a sparkle to the flavor.dymnyno

Serves 4

  • 1 pound brussel sprouts
  • 2 green onions, chopped to the green part about an inch.
  • 3 tablespoons olive oil
  • 2 strips maple smoked bacon cut into tiny pieces
  • 1/2 lemon
  • grated parmesan cheese
  1. Saute' the bacon until very crisp and drain on paper towels and chop into fine bits. Set aside.
  2. Using a mandaline or sharp knife hold the brussel sprout by the root end and grate it.
  3. Slice the green onions into little rounds up about 1 inch of green
  4. Heat a couple tablespoons of olive oil in a skillet.
  5. Add the brussel sprouts and onions and cook , swirling them around and flipping them for about 3 minutes or less. Add the bacon bits.
  6. Squeeze lemon juice on the mixture. Flip (or use a spatula) once. and slide onto a serving plate.
  7. Dust a little grated parmesan on the mixture. (Just a little...we want this dish to be light!)

More Great Recipes: Vegetables|Side Dishes

💬 View Comments ()

Comments (3) Questions (0)


over 5 years ago Oui, Chef

My wife just found this recipe while poking around the site and brought it to my attention.....can't believe I didn't see it before. This looks so light and vibrant, I think I'll cook it for a dinner party we have planned for next weekend with a nice leg of lamb. Thanks!


over 5 years ago Sodium Girl

Oh man, brussel sprouts are one of my favorite vegetables and I love the look of this chopped salad. Cannot wait to try a version for this for an upcoming event I am hosting. I'll let you know how the sodium free version works out!


over 5 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

This one really appeals to me, too. So simple, so light, so beautiful.