- 1 pound fresh Brussels sprouts (may substitute pre-shredded sprouts)
- 3 slices bacon, chopped (may omit and substitute 2 tablespoons olive oil)
- ½ teaspoon freshly grated nutmeg
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ⅓ cup chopped walnuts, toasted (could use pecans)
- ¼ cup dried cranberries
- Optional: a squeeze of a small lemon wedge
Harvest Brussels Sprouts
Yield: 4-6 servings
Shredded Brussels sprouts are quickly seared then topped with crisp bacon, tangy cranberries, and crunchy nuts for a super satisfying side dish that complements poultry, salmon, beef, and pork. For a satisfying and complete plant-based meal, skip the bacon and add seared tofu or chickpeas.
Ingredients
Instructions
- Prep the Brussels sprouts: Remove the core from the Brussels sprouts and then thinly slice or shred. Helpful hints: I cut an upside down “V” to remove the core. Also, the slicing (not shredding) disc of a food processor will make quick work of the shredding. Cut large sprouts in half before shredding.
- Cook the bacon: Heat a 12-inch skillet over medium heat. Cook the bacon until crisp and remove to a paper towel-lined plate. Leave the bacon grease in the skillet.
- Sear the Brussels sprouts: Return the pan to the heat and, once hot, add the Brussels sprouts, followed by the nutmeg, salt, and pepper. (If you are not using bacon, heat the 2 tablespoons olive oil, or enough to lightly coat the bottom of the pan, before adding the sprouts.) Spread the sprouts in an even layer, press down lightly, and allow them to sear for a minute or so, just until the edges start to lightly brown and crisp.
- Stir once, spread the sprouts out again, and continue to cook until they are bright green and slightly wilted, about 1 to 2 minutes more. (The goal is tender sprouts and a light sear, yet with a hint of texture remaining.)
- Remove the pan from the heat and top: Add the walnuts, cranberries, and optional squeeze of lemon juice (just a light squeeze – start with 1 teaspoon if you’d like a precise measurement – adds a hint of brightness). Toss to combine, and then sprinkle with the reserved bacon.
- Serve warm or at room temperature. Any leftovers will keep in the refrigerator for up to 4 days and may be gently reheated or eaten cold, as preferred.
Notes
Prep-ahead tip: You may shred the Brussels sprouts up to 2 days in advance. Store in an airtight container or zip-top bag, pressing out the excess air.
One more thing... Though I typically don’t add cheese to this recipe, crumbled feta or blue cheese would be a great addition for those who enjoy. Sharp cheddar, either coarsely shredded or chopped into small cubes, would complement beautifully too.