Crisp and Light Brussel Sprouts
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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
- Using a mandaline or sharp knife hold the brussel sprout by the root end and grate it.
- Slice the green onions into little rounds up about 1 inch of green
- Heat a couple tablespoons of olive oil in a skillet.
- Add the brussel sprouts and onions and cook , swirling them around and flipping them for about 3 minutes.
- Add the bacon bits which have been cooked very crisp and drained on a paper towl to the brussel sprouts and onions.
- Squeeze lemon juice on the mixture. Flip (or use a spatula) once. and slide onto a serving plate.
- Dust a little grated parmesan on the mixture. (Just a little...we want this dish to be light!)
- Enjoy.
- This recipe was entered in the contest for Best Brussel Sprouts
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about 3 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 3 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 3 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
This one really appeals to me, too. So simple, so light, so beautiful.