Recently, we went out to dinner, and I ordered the Brussels sprouts as a side dish to my filet mignon.
I should have read the menu more closely, but I didn’t have my glasses with me. It was dusky in the restaurant, and I was starving after an hour-long wait. I almost didn’t care if I had to go pick the Brussels sprouts myself.
However, I was surprised that they came shaved. After I tasted them, though, the surprise became a pleasant surprise.
Shaving the Brussels sprouts takes away the sometimes arduous task of chewing the fibrous vegetable, which is related to the cabbage. You still get all the delicious taste but with much less of the work.
TIP: You can sauté the Brussels sprouts with the bacon, but try roasting them to develop the flavor of both components of this dish.
Shaved Brussels Sprouts with Bacon and Parmesan
1 lb Brussels sprouts, stems and tough outer leaves removed
3 slices bacon, chopped
1 Tbs extra virgin olive oil
1 tsp balsamic vinegar
sea salt and pepper, to taste
2 oz parmesan, shaved
Julienne or finely chop the Brussels sprouts. Mix with chopped bacon, and drizzle with olive oil and balsamic. Toss to coat. Preheat oven to 400° F.
Spread the Brussels sprouts and bacon mixture onto a baking sheet. Roast for 25 minutes, stirring occasionally, until browned and beginning to crisp. Remove from oven. Sprinkle with shaved parmesan and serve immediately.
Serves 4 (as a side dish)
Nutritional Information: Calories Per Serving: 240, Fat: 16 g (6 g Saturated Fat), Cholesterol: 34 mg, Sodium: 651 mg, Carbohydrates: 11 g, Fiber: 4 g, Sugar: 3 g, Protein: 16 g.
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