Brussels Sprouts Chiffonade with Bacon Garlic and Shallots
Elevate your side dish game with this vibrant Brussels Sprouts Chiffonade with Bacon, Garlic, and Shallots—a perfect balance of smoky, savory, and zesty flavors! Delicately shredded Brussels sprouts are sautéed until perfectly tender and slightly caramelized, then paired with crispy thick-cut bacon, aromatic shallots, and garlic for a flavor-packed dish that's both hearty and elegant. A splash of fresh lemon juice brightens the dish, while an optional sprinkle of Parmesan cheese adds a rich, nutty finish. Ready in just 30 minutes, this easy stovetop recipe is an ideal companion to roasted meats, holiday feasts, or weeknight dinners. Impress your taste buds and guests alike with this modern twist on a classic vegetable side!
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Recipe Information
Ingredients
- 1 pound Brussels sprouts
- 4 pieces Thick-cut bacon slices
- 2 medium Shallots
- 3 whole Garlic cloves
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Fresh lemon juice
- 0.25 cup Parmesan cheese (optional)
Instructions
Wash and dry the Brussels sprouts. Using a sharp knife, cut off the tough stems and remove any discolored outer leaves. Thinly slice the Brussels sprouts into ribbons (also known as a chiffonade) and set them aside.
Peel and finely slice the shallots. Mince the garlic cloves and set both aside.
Slice the bacon into small strips. In a large skillet, cook the bacon over medium heat until crispy, about 6-8 minutes. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate to drain. Leave about 2 tablespoons of bacon fat in the skillet, discarding any excess.
Add the olive oil to the skillet with the reserved bacon fat and heat over medium heat. Add the shallots to the skillet and sauté for 2-3 minutes until softened.
Stir in the minced garlic and cook for another 1 minute, being cautious not to let it burn.
Raise the heat to medium-high and add the shredded Brussels sprouts to the skillet. Sauté for 5-7 minutes, stirring occasionally, until tender and slightly caramelized.
Season with salt and black pepper. Stir in the cooked bacon and fresh lemon juice, tossing to combine evenly.
Optional: Sprinkle Parmesan cheese over the dish for extra flavor.
Transfer the Brussels sprouts chiffonade to a serving dish and enjoy immediately as a side dish.
Nutrition Facts
Calories |
903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.1 g | 68% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 3267 mg | 142% | |
| Total Carbohydrate | 57.3 g | 21% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 17.4 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 884 mg | 68% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 542 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
