My name is Brooke, and I’m a tapas-oholic. I’m not kidding guys, I don’t care what you want to call them.. tapas, small plates, appetizers, snacks.. you pick a name and I’m down. There’s just something about a smaller version of delicious food that you can share with your friends that makes my heart happy. That, and the fact that one person can order 4 plates and it’s totally acceptable.
This recipe is great as a side dish, but I love the use of it for tapas because it is really quick to make and it settles well. What I mean by that is it doesn’t have to be served piping hot, so if you are having some friends over and sharing some wine and food this is a great dish to sit out and pick at (as if it would last that long). However you want to serve them, I highly recommend getting these brussels in your belly stat!
Bacon & Balsamic Shaved Brussels Sprouts (Print Me)
4 slices bacon
~10 oz shaved brussels sprouts (you can buy them shaved or use a mandolin)
Salt & Pepper to taste
1/3 cup balsamic vinegar
Shredded/shaved parmesan cheese
Lemon zest (optional)
Start by cooking your bacon over medium high heat until brown and crispy. Remove from pan, drain, crumble or chop and set aside. Leave about 2 tablespoons of bacon grease in pan and remove the rest.
Over medium heat add shaved brussels to pan and cook until starting to soften and brown (~5-7 minutes). When brussels are starting to soften, lightly salt and pepper to taste and add balsamic to deglaze pan, tossing to coat greens. Continue to cook until balsamic reduces and brussels sprouts are done to your liking, add bacon into greens and toss to combine.
To serve sprinkle with parmesan cheese and fresh lemon zest if desired.
Source: See Brooke Cook Original, inspired by Trader Joe’s
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