Shredded Brussels Sprouts (Jamie Deen) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Ingredients:
1 strip bacon, sliced into thin strips |
2 cloves garlic, minced |
1 shallot, minced |
6 ounces brussels sprouts (2 big handfuls) |
pinch brown sugar |
kosher salt and freshly ground black pepper |
juice of 1/2 a lemon |
1 tablespoon chopped fresh flat-leaf parsley |
Directions:
1. Cook the bacon until crisp in a large skillet. Remove with a slotted spoon to a plate.
2. While the bacon is cooking, cut off the ends of the brussels sprouts. Then chop the Brussels sprouts in half. Lay them cut-side-down and finely chop until they are all shredded.
3. Add the garlic and shallots to the skillet and saute until fragrant and the shallots are soft, 1 to 2 minutes. Stir in the Brussels sprouts and saute until tender crisp, 3 to 5 minutes. Add a pinch of brown sugar. Season with salt and pepper and add the lemon juice. Saute for 1 minute more. Toss with the chopped parsley and bacon. Serve hot or at room temperature.
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