An overhead shot of shaved Brussels sprouts with bacon in a large cast iron skillet.
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Shredded Brussels Sprouts With Bacon

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!  
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Keyword: brussels sprouts, gluten-free, low carb, paleo, vegetable, Whole30
Servings: 6 servings
Author: Michelle Tam

Ingredients

  • 4 slices bacon cut into ¼-inch pieces
  • pounds Brussels sprouts
  • 1 large shallot thinly sliced
  • 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!
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