Not the sexiest of vegetables, hey?
I happen to love brussels sprouts and I look forward to buying them each fall and winter, but I never really get a wave of inspiration when it comes to cooking them.
But let’s be honest – I don’t get a wave of inspiration when I’m cooking anything, really. Hence the lack of recipes on this site 😉
BUT I’m trying to be more creative in the kitchen because eating the same roasted vegetables with the same seasonings year after year gets old.
So when my mom handed me a giant bag of shredded brussels sprouts, I need exactly what they needed.
Brussels sprouts always go well with bacon.
Fun fact about brussels sprouts: according to the ever-reliable source The Kitchn, brussels sprouts are called so because they were first cultivated in Brussels, Belgium. That’s why they’re referred to as “brussels” sprouts and not “brussel” sprouts, and apparently the “B” should always be capitalized as well.
But really, a girl can only hit shift while typing a letter so many times. Gotta save my capitalization energy.
Anyway, I’ve roasted Brussels sprouts with bacon many a time, and it always turns out to be the bomb.com. Since these were already shredded I knew I’d need to take a slightly different approach, so pan-fried it was!
I chopped up three slices of bacon (nitrate-free, thank you very much) and fried them until they were about 80% cooked. Or what I assumed would be 80%. I kept the heat a little lower than I do when I’m cooking full strips of bacon, because I wanted the delicious fat to sit in the pan so it could coat all the B-sprout shreds.
I threw in the shreds, mixed it all up, and cooked it over medium heat. But while they were cooking I decided that vegetables cooked in animal fat with the skin of said animal mixed in wasn’t quite enough fat, so I needed to throw some chopped almonds in as well.
While that was cooking I decided to fry two eggs in coconut oil, because why not eat more fat, and I served them overtop the super awesome brussels sprouts concoction.
The result? A veggie-loaded breakfast that was insanely satisfying and satiating, keeping me full well until lunch. And that definitely says something.
Let’s not talk about my egg-cooking skills.[ultimate-recipe id=”7040″ template=”default”]
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