Sauteed Shaved Brussels Sprouts with Shallots and Bacon

Another great way to enjoy Brussels sprouts, either as a side or a main dish with a salad. If you’d prefer vegan, use oil instead of butter and omit the bacon.

Serves 6

• 12 oz Brussels sprouts, shaved (about 6 cups) I use my food processor w/the slicing disk

• 4 strips bacon

• 2 T unsalted butter

• 6 large shallots, thinly sliced

• 4 garlic cloves, thinly sliced

• 1⁄4 c white wine, or water

• 1⁄4 chopped pecans, toasted

• 2 T lemon juice

• Kosher salt and pepper

In a large pot over medium heat, cook the bacon until crisp. Remove to a paper towel to drain, then crumble into pieces. Reserve.

Remove all but 2 tablespoons of the bacon fat from the pot and add the butter. Over medium heat, sauté the shallots until softened, about 3 minutes. Add garlic and cook 1 minute, stirring. Add shaved Brussels sprouts and increase the heat to medium-high. Season with 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper and continue to sauté, stirring, about 4 minutes. Add wine to the pot and scrape up any brown bits on the bottom of the pot. Cook 4 minutes more, until the sprouts are tender. Add the half the pecans, lemon juice, and half the crumbled bacon. Taste for seasoning, adding salt and pepper to taste. Transfer to a serving dish and garnish with the remaining crumbled bacon and pecans.