Author Notes: I love Brussel Sprouts; however, throughout the years, if I wanted to fix them, I'd have to do it when eating alone. So one day I decided not to tell any of my dinner guests what I was going to make as a salad. I decided to come up with a different way of presenting Brussel Sprouts and fix them totally different. Well, I came up with this recipe prior to inviting them and tried it on myself first. I fell in love with this salad. I was delighted to find that everyone loved them as well. It was then that I knew I had come up with a pretty good recipe for such a hated vegetable! This is a very simple recipe and takes no time to make. —nonchefnick
Thick slices of plain bacon
Large heads of Brussel Sprouts
- Cut the stem of each sprout so that you can loosen up each leaf carefully.
- Once you can remove the leaf, cut the bottom off a little bit more. Continue until you're left with a sprout that's about 3/4 inch in diameter. Save the unused sprout part for a future dish.
- Rinse leaves in cold water and set aside.
- Slice bacon into 1/2 inch pieces.
- In a 10 inch saute pan, spray cooking spray at the bottom and add a tablespoon of olive oil. Heat over medium high heat.
- Saute bacon until browned but not to a crisp. Drain and set on a paper towel. Clean pan.
- Heat 1 tablespoon of olive oil in the 10 inch pan on medium high heat.
- Quickly saute Brussel Sprout leaves for a couple of minutes or until they become semi wilted. Salt and pepper to taste.
- Remove from heat and drain out excess oil. Set in large bowl.
- Add the bacon to the bowl and toss with a tablespoon of balsamic vinegar and 2 tablespoons of olive oil. Serve lukewarm. Enjoy.
- This recipe was entered in the contest for Best Brussel Sprouts