Shaved Brussels sprouts with bacon is one of the fastest ways to make a deliciously smoky Whole30-friendly vegetable side dish—and it will knock your socks off, too!
Seriously, these Brussels sprouts with bacon take less than 30 minutes to make, and you can fry them up while your main course cooks in the Instant Pot or in the oven!
COOKING TIPS, SUBSTITUTIONS, AND SUGGESTIONS
What can I serve with this dish?
Just about anything! But some great main dishes that pair well with Shaved Brussels sprouts with Bacon include:
- Ollie’s Cracklin’ Chicken (you’ll need a second frying pan, though!)
- Orange Dijon Chicken
- Spatchcocked Chicken with Herb Butter (use ghee for Whole30)
- Umami Roast Chicken
- Weeknight Roast Chicken
- Instant Pot (Pressure Cooker) Beef Stew
- Instant Pot Yankee Pot Roast
If you’re too tired to make anything fancy, buy and chop up a rotisserie chicken, fry up some eggs, or grill some Whole30-compliant sausages or hot dogs!
Can I use something in place of Brussels sprouts?
Yes—thinly sliced white cabbage, Savoy cabbage, thinly sliced kale leaves will work, too.
How do I store and reheat leftovers?
You can store the leftovers in a sealed container in the fridge for up to 4 days or freeze it for up to 2 months. I reheat the leftovers in a skillet over medium heat until the Brussels sprouts are warmed through and the bacon gets crispy. If you shape it into a nest in the skillet and crack in an egg or two, you’ll have an amazing and hearty breakfast!
Serves 6
Ingredients:
- 4 slices bacon, cut into ¼-inch pieces
- 1½ pounds Brussels sprouts
- 1 large shallot, thinly sliced
- 1½ teaspoons Magic Mushroom Powder or Diamond Crystal kosher salt
- 2 tablespoons apple cider vinegar or sherry vinegar
- 2 tablespoons minced Italian parsley and/or chives
Equipment:
- 12-inch skillet
- Food Processor
- Chef’s knife
- Cutting board
- Measuring spoons
- Slotted spoon
- Silicone spatula
- Tongs
Method:
Toss the bacon bits into a cold 12-inch skillet and crank the heat to medium. Cook, stirring occasionally, until the bacon bits are crispy.
While the bacon is crisping in the pan, shred the Brussels sprouts using the slicing blade of a food processor. (No food processor? No problem—thinly slice the sprouts them with a sharp chef’s knife instead.)
Check on the bacon. Once it’s crispy, use a slotted spoon to transfer the bacon bits to a platter.
Dump the shallots in the pan with the bacon grease…
…and sauté until they’re soft and browned, about 3 to 5 minutes.
Add the shaved Brussels sprouts…
…and season with the Magic Mushroom Powder or Diamond Crystal Kosher salt. (If you’re using Morton’s kosher salt or a fine grain salt, only use ¾ teaspoons.)
Stir-fry until the Brussels sprouts are tender, about 5 minutes.
Turn off the heat and add the apple cider vinegar. Taste the Brussels sprouts, and adjust the seasoning with additional Magic Mushroom Powder, salt, pepper, or vinegar.
Sprinkle on minced parsley and/or chives and the reserved bacon bits.
Serve with your favorite main course and enjoy!
Want more inspiration from my past January Whole30s? Check out my Day 12 posts from 2018 and 2017!
- 2018 Whole30 Day 12: Kimchi Cauliflower Fried “Rice”
- 2017 Whole30 Day 12: Bacon and Apple Smothered Pork Chops
A note to my Nomsters: This is one of a series of daily blog posts I’m writing in the month of January 2019 to help those doing a Whole30 to kick off the New Year. Not sure what the Whole30 is, or want info on how to get started? Read my Whole30 prep post—and then come back to Nom Nom Paleo every single day for recipes to inspire, delight, and sustain you on your Whole30!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!
PRINTER-FRIENDLY RECIPE CARD
Shredded Brussels Sprouts With Bacon
Prep
Cook
Total
Yield 6 servings
Shaved Brussels sprouts with bacon is one of the fastest ways to make a deliciously smoky Whole30-friendly vegetable side dish—and it will knock your socks off, too!
Ingredients
- 4 slices bacon, cut into ¼-inch pieces
- 1½ pounds Brussels sprouts
- 1 large shallot, thinly sliced
- 1½ teaspoons Magic Mushroom Powder or Diamond Crystal kosher salt
- 2 tablespoons apple cider vinegar or sherry vinegar
- 2 tablespoons minced Italian parsley and/or chives
Instructions
- Toss the bacon bits into a cold 12-inch skillet and crank the heat to medium. Cook, stirring occasionally, until the bacon bits are crispy.
- While the bacon is crisping in the pan, shred the Brussels sprouts using the slicing blade of a food processor. (No food processor? No problem—thinly slice the sprouts them with a sharp chef’s knife instead.)
- Check on the bacon. Once it’s crispy, use a slotted spoon to transfer the bacon bits to a platter.
- Dump the shallots in the pan with the bacon grease and sauté until they’re soft and browned, about 3 to 5 minutes.
- Add the shaved Brussels sprouts and season with the Magic Mushroom Powder or Diamond Crystal Kosher salt. (If you’re using Morton’s kosher salt or a fine grain salt, only use ¾ teaspoons.)
- Stir-fry until the Brussels sprouts are tender, about 5 minutes.
- Turn off the heat and add the apple cider vinegar. Taste the Brussels sprouts, and adjust the seasoning with additional Magic Mushroom Powder, salt, pepper, or vinegar.
- Sprinkle on minced parsley and/or chives and the reserved bacon bits. Serve with your favorite main course and enjoy!
Courses Side dish
Cuisine Vegetable, Whole30, Paleo, Gluten-free, Low Carb
