Crisp and Light Brussel Sprouts

October 26, 2009
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
In This Recipe
  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/shave 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!)

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