Shredded Brussel Sprouts with Bacon and Onion

I remember in the 60’s growing up. my grandmother would boil the bejeebers out of her brussel sprouts. They were served yellow and exploded into mush when you touched them with a fork.

Nowadays Brussel sprouts are trending, on every restaurant menu and my recipe shredding the brussel sprouts with onion, bacon and garlic is delicious and will have every family member reaching for more.

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Shredded Brussel Sprouts with Crispy Bacon and Onion
Serves 4

1 lb fresh Brussel sprouts
1 medium onion, halved and sliced
1 cup diced hickory smoked bacon
21-2 TBS crushed garlic
2 TBS olive oil
salt and pepper to taste

Shred the Brussel sprouts into thin slices and set aside.
Peel, half and slice the onion. Dice the smoked bacon.
In a large frying pan add the bacon and render until the fat separates and the bacon is crispy. Remove the bacon to a bowl and set aside.
Add the onion and saute until soft with a little salt. Add the garlic and stir. Add the Brussel sprouts and stir, Add salt and the olive oil. Saute until the Brussels are soft and season with salt and pepper before serving.

www.theroyalchef.com

Coming up to the holidays. This is one of the most popular sides on the menu here at Eating Royally Catering in Dallas, Texas. Growing up as a young boy and at school, school lunches, we used to get served Brussels sprouts. The Brussels sprouts were whole and they’d been boiled for I think several hours. I mean back then they used to boil the beeas out of the Brussels sprouts and they were actually not yellow. They were like yellow gray green in color and as soon as you tap them they exploded and all this mush went everywhere over the plate. They got a really bad wrap. They deserved it. And there’s no wonder that people growing up hated Brussels sprouts. Nowadays, Brussels are trending. People see them as healthy. They’re anti-carcinogens. They’re super super good for you. And you see them on every menu, but not boiled for 2 weeks like my grandmother used to cook them. Nowadays, you’ll see them cut in half and roasted. But I’m going to show you my way of cooking them. how I cook them at home for the family and for the holidays. And to do that, I’m actually going to start shredding my Brussels sprouts. And what makes these Brussels sprouts so tasty is I use onion and bacon. And what doesn’t taste good with onion and bacon. Oh, and a little garlic in there as well. Take half an onion and then just slice that onion. We want it into nice thin slices. And then I like to use hickory smoked bacon. You can use any bacon, but the hickory smoke in there just gives a really fantastic flavor into the Brussels sprouts, especially at this time of the year when you’re serving that holiday meal. So, cut it into thin strips. I start off by rendering the bacon. And by rendering, that’s a fancy chef term for frying the bacon because I want to get all the fat out of it. So, in a hot pan, as that cooks, the fat will start coming out of the bacon and the bacon will go really, really crispy. So, we get those different textures, the soft Brussels sprouts and crispy bacon. Once the bacon’s rendered and gone really, really crispy like this, I’ve got all of this bacon fat there. And I’m going to take the bacon out, tilt, tilt the pan so that all the bacon fat goes to the bottom. And just lift out that crispy bacon. Don’t throw away the bacon grease. We want that because now we’re going to put the onions in there with a pinch of salt and soy them until they’re nice and soft. Once the onions are nice and soft, then I can add my garlic in there. The garlic is optional, but I mean, come on. Bacon, onions, garlic. Doesn’t get much better than that. You don’t even need Brussels sprouts. Ah, of course we do. So then our Brussels sprouts. Brussels sprouts were actually cultivated in the 1300s in uh yeah, Brussels, Belgium, and came over to the UK um in about the 1800s and the USA a little bit later on. So, I haven’t put the bacon back in yet. I’m soaking in my Brussels sprouts. Add a little bit more salt into there. And you may need a little olive oil to go in there as well, depending on how much fat was in that bacon. While the Brussels sprouts are cooking, I want to tell you about uh the cookware that I’m using. Um, I switched recently to deluxe cookware and I I’m absolutely loving it. I’ve been cooking with the deluxe hybrid cookware now for several months and really really do love using this cookware. Pans are so sturdy and durable and they last for years. Delux’s hybrid cookware brings together the performance of stainless steel, the durability of cast iron, and the convenience of nonstick. Best of all, it’s not Teflon, so no scraping off the nasty pieces. And look, it’s scratch resistant, too. So, you can use metal utensils in this cookware. It’s suitable for induction stoves. It combines the advantage of cast iron with the features of stainless steel and nonstick, too. And it’s great in the ovens because you can start something on the stove like this and then just finish it in the oven. And my Brussels sprouts are about ready. They’re nice and soft. I’m going to put a little pepper in there now and sprinkle that over. And then add my bacon back to the pan. I mean, look at that already. You could eat that as a meal. That’s just so scrummy in there. that bacon and the onions and the garlic and the Brussels sprouts. All we need to do now is spoon the Brussels sprouts into our serving dish. And these will be the wowzer at the Christmas table. Look at that nonstick. Love it. Crispy Brussels sprouts, crispy bacon, and look at the You could look at the smell. You can’t smell them, but I can. They smell amazing. Crispy Brussels sprouts with onion and bacon and garlic. M the perfect side coming up for that holiday party. Bray them to friends. Share them with your friends. Share the recipe with your friends. Share the video with your friends. Click on the link in the description to the deluxe cookware. Check it out. Check the pricing and you can cook like me with the deluxe hybrid cookware. But look at those Brussels. You got to make these at home. You got to make them as a side. Stop walking past them and buying the other greens. Get the Brussels and get serving them to your family and friends. Thanks for watching. Hope you’ve enjoyed the video. Give me a thumbs up. Comment below and let me know how you do your Brussels and what your holiday sides are as well. I’ll see you again soon.