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Shaved Brussels Sprouts with Bacon and Shallots

Shaved Brussels Sprouts with Bacon and Shallots

This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Brawley, who holds a degree in culinary arts and owns The Green Kitchen in Richmond, Va., shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.


Shaved Brussels Sprouts with Bacon and Shallots

3 thick slices of bacon
1¾ pounds Brussels sprouts, outer leaves removed
2 medium-large shallots
salt and pepper to taste

Heat oven to 350°.

Place bacon in freezer for about 15-20 minutes.

Working in small batches, place Brussels sprouts in the feed tube of a food processor fitted with a thin slicing disk.

Dice the shallots, then remove the bacon from the freezer and dice.

In a skillet over medium heat, render the bacon. Remove it with a slotted spoon, leaving the fat in the pan. Add the shallots, and sauté until almost translucent, about 3 minutes. Mix in the Brussels sprouts, then increase the heat to medium-high, and sauté until tender, about 8 minutes. Season with salt and pepper, then transfer to a serving bowl.

Top with the bacon, and serve.