Ingredients
- Brussels Sprouts, shredded: 1 pound
- Bacon, diced: 4 slices
- Olive Oil: 2 tablespoons
- Garlic, minced: 2 cloves
- Parmesan Cheese, grated: 1/4 cup
- Lemon Juice: 1 tablespoon
- Salt: 1/4 teaspoon
- Black Pepper: 1/4 teaspoon
Instructions
- Step 1: Cook diced bacon in a large skillet over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving the bacon grease in the skillet.
- Step 2: Add olive oil to the skillet with the bacon grease. Heat over medium heat. Add the shredded Brussels sprouts and minced garlic.
- Step 3: Sauté the Brussels sprouts for about 8-10 minutes, stirring frequently, until they are tender and slightly browned.
- Step 4: Remove the skillet from the heat. Stir in the cooked bacon, parmesan cheese, and lemon juice.
- Step 5: Season with salt and pepper to taste. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the Brussels sprouts in a skillet over medium heat to maintain their texture.
- Serve these shredded Brussels sprouts as a vibrant side dish alongside grilled chicken or steak.
- Don't overcrowd the pan when sautéing the Brussels sprouts; cook in batches if needed to ensure even browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American