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
pound brussel sprouts
green onions, chopped to the green part about an inch.
tablespoons olive oil
strips maple smoked bacon cut into tiny pieces
grated parmesan cheese
In This Recipe
Saute' the bacon until very crisp and drain on paper towels and chop into fine bits.
Using a mandaline or sharp knife hold the brussel sprout by the root end and grate/shave 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 or less. Add the bacon bits.
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!)