Recipe courtesy of Jamie Deen
Total:
20 min
Active:
10 min
Yield:
2 servings
Level:
Easy

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

Cook the bacon until crisp in a large skillet. Remove with a slotted spoon to a plate. 

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. 

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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