Good morning, my lovelies! As promised, here is the first recipe we made during Friday’s cooking class. More about that fabulous evening will be forthcoming, with pictures and stories . . . but first I need to catch my breath.
As you can probably tell, these step by step pictures were taken in the safety of my own kitchen, weeks before the class. And let me tell you–this recipe is amazing. I found the original on this blog, and I am so grateful I stumbled upon it and realized that I needed brussel sprouts in my life. Where did I get the idea that brussel sprouts are bitter and gross? This was a truth I took for granted during my entire childhood, in spite of the fact that I had never tasted them. Let’s debunk this myth right here, right now. There is no hint of bitter vegetable grossness about them. To me, they tasted like a more tender version of cauliflower and cabbage. Fresh and incredible. Add bacon to the mix, and you will fly to a distant and beautiful solar system and back.
1.5 lbs brussel sprouts
1/2 lb bacon, minced
1 TBS butter
salt and pepper
1/4 tsp freshly ground nutmeg
Juice from 1/2 lemon
The original recipe calls for pancetta, but while I would love to get my hands on some, my grocery store simply doesn’t carry it. And a special trip to the butcher’s doesn’t always fit into the scope of my week . . . yeah. So here’s the assembly:
First, mince the bacon. I like to cut the strips in half lengthwise and then in small chunks crosswise.
Start frying it! I used another of my favorite Christmas gifts–a 12” cast iron skillet. It rounds out my collection (a 10” and a 14”).
While it’s frying, take those brussel sprouts by the scruffs of their necks and tell them it’s time to take care of business.
Cut the stems off the brussel sprouts . . .
. . . and then either shred or dice them. I halved them lengthwise, and then kind of whacked the the halves. No need to be precise here.
This was the most time consuming part of the whole dish–chopping the sprouts. They’re small and round, so please don’t cut off your finger while trying to get ’em taken care of. I devised a system by which I cut them all in half first, and then I lined up the halves and cut them in a row. That saved oodles of time. If you try to handle them one by one, despair may overtake you.
Now give the brussel sprouts a nice rinse. I suppose you could wash them before chopping them, but . . . whatever. Take any complaints regarding my brussel sprout washing to the Complaints Department. It’s in the North Pole, and no, I don’t have their phone number. Though if you get through to Santa Claus, put in a good word for me. I’m really hurting for a food processor. And an ice cream maker. And a juice machine. And a yoghurt maker. And a larger kitchen to house all these appliances.
Back to the bacon! Once it’s nice and browned, remove it.
Inspect it carefully . . .
. . . and eat a small piece, just to make sure it turned out okay.
Drain the bacon grease out of the pan and wipe it down with a paper towel if you’re so inclined. Now, add the 1 TBS of butter.
Once melted, add the shredded/chopped brussel sprouts.
Cook for about 5 minutes, adding salt and pepper to taste along the way.
Get your nutmeg grated, and add that as well.
May I add (in a snobbish voice, of course) that freshly ground nutmeg is nothing, I repeat nothing like the stuff in the canister?
It’s divine. And also a hallucinogenic.
On that note, add it into the brussel sprouts.
Now add the bacon back in, and continue to cook for another few minutes.
It’s becoming unbearably hard not to just consume this right now, straight outta that pan.
Squeeze half a lemon, and add the lemon juice right at the end.
Give it a taste–add more nutmeg or lemon juice if needed. You’re looking for a little burst of freshness in your mouth, but not one that overwhelms the flavors from the bacon and nutmeg. Serve it up!
It’s an incredible dish, guys.
I’ve been craving it ever since I ate the very last bite.
The situation is starting to get desperate.
The ladies at our shindig loved it, and you will love it too.
Click here for printer-friendly version: Shredded Brussel Sprouts with Bacon and Nutmeg
Brussels sprout is my utmost fav of wild cabbage family! And yes, (with the same snobbish voice) freshly ground nutmeg is no match to pre-ground! This looks delightful, Jenna!
I have made shredded sprouts ans bacon before, but have long since lost the recipe– those 2 flavors are soooo good together!! I have a great sprout/mushroom/cream recipe on the FH, too: http://food-hound.blogspot.com/2010/11/mon-petit-chou-two-ways.html I am totally going to print and make these!! My only change would be to stir-fry them in the bacon fat instead of adding butter. A little more bacon fat makes the world that much sweeter :)
I too had a major fear of the Brussel spouts, until i made some this past year for a Thanksgiving feats for the blog. Your right there’s no bitter vegetable grossness at all. They should be enjoyed more then what they are. Is that a new knife I see in your photos?? Have a great week Jenna!
Thanks Paul–I hope you have a great week too. =) The knife is my ‘same old’ Henkels knife that my parents gave me as an engagement gift (best gift ever!). But I am tempted to add a Wusthoff or a large cleaver to my collection after that little discussion we had on here last week.
Never thought I’d be saying this but…those look delicious and I think I’ll try them, Sam I Am.
Hooray! I love a new, delicious brussel sprout recipe! My family loves brussel sprouts and we usually roast them, which is beyond fabulous and so simple. I cut them in half, drizzle some olive oil and kosher salt on them and roast them at 400 degrees until they are browned and crispy. Yum! I will definitely be trying this one out soon!
I can’t wait to try roasting them–that sounds like a wonderful way to make them.
I love Brussels sprouts, and am bummed that I waited so long in my life to try them. Brussels sprouts + smoky pork product = happy meal.
Jenna, thank you for showing the beauty of the brussel sprout. However, should this post spark a worldwide run on the brussel sprout, I’m lodging my complaint with you.
Yum. This sounds really good. Really, really good. :-) I may have to try this one. :-)
looks so yummy. i don’t think i’ve ever had brussel sprouts before.
btw, LOVE your nutmeg grater. where did you get it?
My mother-in-law gave it to me as a Christmas present–it’s a microplane zester (from some cooking store in an outlet mall). I highly recommend it!!
Incredibly, I have fresh Brussel sprouts in my refrigerator at this moment. I’ll have to buy the bacon, quickly. I have nutmeg, but not the actual, darling, fresh fruits. We’ll see if I can find them in the grocery store.
I have the stuff now to make cacio e pepe (pasta and black pepper). I can’t wait. :) I’m ready today, but there is chicken soup to be served. Can’t waste it. Blessings to you, Jenna…
Okay, you MAY have convinced me to try sprouts again – I mean, you can’t go wrong with bacon, right?!
bacon bacon bacon bacon bacoooon! is it easy to find brussel sprouts fresh?
Yes! They’re at the regular grocery store, sometimes bulk and sometimes in little mesh bags. And sometimes (oh craziness) still on the stalk!
Hi, Jenna! Just jumping over here from TK where I discovered your culinary talent a moment ago. I see that we have “Christmas gift microplanes” in common. :) Fresh nutmeg is crucial to my well being. Or at least to my cooking. Great website!
Hi Kimby! I agree–fresh nutmeg is a must. It’s scent is so addictive . . .
Thanks for stopping by! I love TK and make recipes from there all the time. =)
I adore brussle sprouts, and this looks too good to pass up, I will have to make it soon.
Hi Jenna, wow….YUM!!! Next time I make sprouts, I’m going to add lemon and nutmeg. And if I have some weight watchers points to spare, I’ll mix bacon in too. Thanks for the fantastic looking recipe (and love the photos!) Sounds like your cooking class was a hit, look forward to hearing all about it.
What a great seasonal side dish, and the addition of bacon and lemon really puts it over the top for me!
Brussels sprouts lover here! Bacon lover here! Butter lover here! I’m so making this!
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