Think you don’t like brussel sprouts? Think again! These are made so differently, you’ll think you’ve been missing out after all these years. A great side dish for St. Pat’s or Easter – finally, something other than the old standbys. Easy, bright and flavorful – this serves about four. My husband is a brussel-sprout convert because of this recipe! The texture of the shredded brussel sprouts makes all the difference.
- 4 slices of bacon, cut crosswise into 1/4 inch strips, or 4 slices of pancetta, cut in half and then into strips
- 15-18 brussel sprouts, rinsed, bottoms trimmed, and sliced thin lengthwise
- Juice of 1 small lime (about 2 Tablespoons)
- coarse salt and fresh black pepper to taste
In a large, non-stick skillet, saute the bacon over medium heat until crisp. If you are using especially lean bacon and it appears to be dry and sticking, you can add a teaspoon of olive oil. Remove the bacon with a slotted spoon and transfer to a plate lined with paper towels.
In the same skillet with the bacon fat, cook the brussel sprouts; about 3-4 minutes, or until bright green, and softened but still slightly firm to the bite. Stir in the lime juice, and season to taste with salt and pepper. Serve immediately, with the bacon crumbled over the top.