Shaved Brussels Sprouts

Notes/Suggestions: For the record, I dislike Brussels sprouts. This is one of three ways I will eat them. You need a food processor with a slicing disc to make this worth while doing. A sharp knife or mandolin would work, but it would take too long for me. This makes 12 servings and is a main stay at our Thanksgiving table.

Ingredients:

  • 1 pound Brussels sprouts
  • 6 cloves of garlic
  • 1 lb bacon (your choice: cured or uncured, pork or turkey)
  • 2 Tbsp Olive Oil
  • 1 tsp Grinder Brazilian Sea Salt
  • 2 tsp Grill Shakers Vegetable, Lemon Pepper

Directions:

  1. First cook the bacon. This is how I cook my bacon. Put a wire rack on to a cookie sheet, and then lay the strips of bacon over the wire rack perpendicular to the racks. The strips can be touching or even slightly overlapping so that you can get the whole pack on one sheet. Put into a cold over. Set the over to bake at 400 degrees and let it do it’s thing. In about 20-30 minutes you will have great bacon. Remove from the oven carefully and let cool to the touch. Cut the bacon into strips and reserve 1 Tbsp of the bacon fat.
  2. Clean the Brussels sprouts and trim off the bottoms. Peel the garlic cloves. Using the food processor set up with the thin slicing disc; start slicing the Brussels sprouts and garlic.
  3. In a very large pan, heat the oil and bacon fat then add the bacon, Brussels sprout shavings and garlic. Stir in the salt and the Lemon Pepper. Saute the Brussels sprout mixture until the sprouts are wilted but still has a bit of crunch, the garlic is soft and the entire mixture is heated through. Season to taste with salt and pepper and/or more lemon pepper.