- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 2 servings
Ingredients
1 strip bacon, sliced into thin strips
2 cloves garlic, minced
1 shallot, minced
6 ounces Brussels sprouts (2 big handfuls)
Pinch brown sugar
Kosher salt and freshly ground black pepper
Juice of 1/2 a lemon
1 tablespoon chopped fresh flat-leaf parsley
Directions
- Cook the bacon until crisp in a large skillet. Remove with a slotted spoon to a plate.
- While the bacon is cooking, cut off the ends of the brussels sprouts. Then chop the Brussels sprouts in half. Lay them cut-side-down and finely chop until they are all shredded.
- Add the garlic and shallots to the skillet and saute until fragrant and the shallots are soft, 1 to 2 minutes. Stir in the Brussels sprouts and saute until tender crisp, 3 to 5 minutes. Add a pinch of brown sugar. Season with salt and pepper and add the lemon juice. Saute for 1 minute more. Toss with the chopped parsley and bacon. Serve hot or at room temperature.
