Shredded Brussel Sprouts with Bacon and Nutmeg

Good morning, my lovelies! As promised, here is the first recipe we made during Friday’s cooking class. More about that fabulous evening will be forthcoming, with pictures and stories . . . but first I need to catch my breath.

As you can probably tell, these step by step pictures were taken in the safety of my own kitchen, weeks before the class. And let me tell you–this recipe is amazing. I found the original on this blog, and I am so grateful I stumbled upon it and realized that I needed brussel sprouts in my life. Where did I get the idea that brussel sprouts are bitter and gross? This was a truth I took for granted during my entire childhood, in spite of the fact that I had never tasted them. Let’s debunk this myth right here, right now. There is no hint of bitter vegetable grossness about them. To me, they tasted like a more tender version of cauliflower and cabbage. Fresh and incredible. Add bacon to the mix, and you will fly to a distant and beautiful solar system and back.

Ingredients

(Serves 3)

1.5 lbs brussel sprouts

1/2 lb bacon, minced

1 TBS butter

salt and pepper

1/4 tsp freshly ground nutmeg

Juice from 1/2 lemon

The original recipe calls for pancetta, but while I would love to get my hands on some, my grocery store simply doesn’t carry it. And a special trip to the butcher’s doesn’t always fit into the scope of my week . . . yeah. So here’s the assembly:

First, mince the bacon. I like to cut the strips in half lengthwise and then in small chunks crosswise.

 Start frying it! I used another of my favorite Christmas gifts–a 12” cast iron skillet. It rounds out my collection (a 10” and a 14”).

While it’s frying, take those brussel sprouts by the scruffs of their necks and tell them it’s time to take care of business.

Cut the stems off the brussel sprouts . . .

. . . and then either shred or dice them. I halved them lengthwise, and then kind of whacked the the halves. No need to be precise here.

This was the most time consuming part of the whole dish–chopping the sprouts. They’re small and round, so please don’t cut off your finger while trying to get ’em taken care of. I devised a system by which I cut them all in half first, and then I lined up the halves and cut them in a row. That saved oodles of time. If you try to handle them one by one, despair may overtake you.

Now give the brussel sprouts a nice rinse. I suppose you could wash them before chopping them, but . . . whatever. Take any complaints regarding my brussel sprout washing to the Complaints Department. It’s in the North Pole, and no, I don’t have their phone number. Though if you get through to Santa Claus, put in a good word for me. I’m really hurting for a food processor. And an ice cream maker. And a juice machine. And a yoghurt maker. And a larger kitchen to house all these appliances.

Back to the bacon! Once it’s nice and browned, remove it.

Inspect it carefully . . .

. . . and eat a small piece, just to make sure it turned out okay.

Drain the bacon grease out of the pan and wipe it down with a paper towel if you’re so inclined. Now, add the 1 TBS of butter.

Once melted, add the shredded/chopped brussel sprouts.

Cook for about 5 minutes, adding salt and pepper to taste along the way.

Get your nutmeg grated, and add that as well.

May I add (in a snobbish voice, of course) that freshly ground nutmeg is nothing, I repeat nothing like the stuff in the canister?

It’s divine. And also a hallucinogenic.

On that note, add it into the brussel sprouts.

Now add the bacon back in, and continue to cook for another few minutes.

It’s becoming unbearably hard not to just consume this right now, straight outta that pan.

Squeeze half a lemon, and add the lemon juice right at the end.

Give it a taste–add more nutmeg or lemon juice if needed. You’re looking for a little burst of freshness in your mouth, but not one that overwhelms the flavors from the bacon and nutmeg. Serve it up!

It’s an incredible dish, guys.

I’ve been craving it ever since I ate the very last bite.

The situation is starting to get desperate.

The ladies at our shindig loved it, and you will love it too.

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25 thoughts on “Shredded Brussel Sprouts with Bacon and Nutmeg

  1. paul jennette

    I too had a major fear of the Brussel spouts, until i made some this past year for a Thanksgiving feats for the blog. Your right there’s no bitter vegetable grossness at all. They should be enjoyed more then what they are. Is that a new knife I see in your photos?? Have a great week Jenna!

    Reply
    1. Jenna

      Thanks Paul–I hope you have a great week too. =) The knife is my ‘same old’ Henkels knife that my parents gave me as an engagement gift (best gift ever!). But I am tempted to add a Wusthoff or a large cleaver to my collection after that little discussion we had on here last week.

      Reply
  2. Virginia

    Hooray! I love a new, delicious brussel sprout recipe! My family loves brussel sprouts and we usually roast them, which is beyond fabulous and so simple. I cut them in half, drizzle some olive oil and kosher salt on them and roast them at 400 degrees until they are browned and crispy. Yum! I will definitely be trying this one out soon!

    Reply
  3. Wendi

    Jenna, thank you for showing the beauty of the brussel sprout. However, should this post spark a worldwide run on the brussel sprout, I’m lodging my complaint with you.

    Reply
    1. Jenna

      My mother-in-law gave it to me as a Christmas present–it’s a microplane zester (from some cooking store in an outlet mall). I highly recommend it!!

      Reply
  4. Carol Ann Hoel

    Incredibly, I have fresh Brussel sprouts in my refrigerator at this moment. I’ll have to buy the bacon, quickly. I have nutmeg, but not the actual, darling, fresh fruits. We’ll see if I can find them in the grocery store.

    I have the stuff now to make cacio e pepe (pasta and black pepper). I can’t wait. :) I’m ready today, but there is chicken soup to be served. Can’t waste it. Blessings to you, Jenna…

    Reply
    1. Jenna

      Yes! They’re at the regular grocery store, sometimes bulk and sometimes in little mesh bags. And sometimes (oh craziness) still on the stalk!

      Reply
  5. Kimby

    Hi, Jenna! Just jumping over here from TK where I discovered your culinary talent a moment ago. I see that we have “Christmas gift microplanes” in common. :) Fresh nutmeg is crucial to my well being. Or at least to my cooking. Great website!

    Reply
    1. Jenna

      Hi Kimby! I agree–fresh nutmeg is a must. It’s scent is so addictive . . .
      Thanks for stopping by! I love TK and make recipes from there all the time. =)

      Reply
  6. Weighting For 50

    Hi Jenna, wow….YUM!!! Next time I make sprouts, I’m going to add lemon and nutmeg. And if I have some weight watchers points to spare, I’ll mix bacon in too. Thanks for the fantastic looking recipe (and love the photos!) Sounds like your cooking class was a hit, look forward to hearing all about it.

    Reply
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  8. Terry

    I first made this as soon as you posted the recipe and my husband and I fell in love with these tasty little morsels. So much so that I make this recipe at least monthly. Today at work, a couple gals and I were talking about favorite recipes and this one came up. Both of them had to read the entry and gaze longingly at the photos. One of them is stopping off on the way home from work to pick up some brussel sprouts and both are planning to make this dish for Thanksgiving . . . and so am I. This recipe is the bomb! Thank you!

    Reply
    1. Jenna Post author

      Terry, thanks so much for stopping back on by to let me know about your success with this recipe! I’m so glad you like the brussel sprouts. I’ve been toying with the idea of making them for Thanksgiving this year myself.

      Reply

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