Shaved Brussels sprouts with bacon is one of the fastest ways to make a deliciously smoky Whole30-friendly vegetable side dish—and it will knock your socks off, too!
Table of Contents
Brussels sprouts and bacon in a jiffy!
Seriously, these Brussels sprouts with bacon take less than 30 minutes to make, and you can fry them up while your main course cooks in the Instant Pot or in the oven!
Who doesn’t love the combination of smoky and crispy bacon bits with tender shaved Brussels sprouts? No one, I tell ya!
Ingredients
- Brussels sprouts: I love using Brussels sprouts in this dish but you can also substitute thinly sliced white cabbage, Savoy cabbage, or thinly sliced kale leaves.
- Bacon slices, cut into ¼-inch pieces
- Shallot: If you don’t have shallot, you can substitute half of a thinly sliced red, white, or yellow onion.
- Magic Mushroom Powder: Yes, my Magic Mushroom Powder is my secret flavor booster in this simple veggie side dish. (You can substitute Diamond Crystal kosher salt but it won’t taste quite as good!)
- Apple cider vinegar or sherry vinegar: Adds a splash of acid that balances out the bitter notes from the Brussels sprouts.
- Minced Italian parsley and/or chives
How to make shaved Brussels sprouts and bacon
Toss the bacon bits into a cold 12-inch skillet and crank the heat to medium. Cook, stirring occasionally, until the bacon bits are crispy.
While the bacon is crisping in the pan, shred the Brussels sprouts using the slicing blade of a food processor. (No food processor? No problem—thinly slice the sprouts them with a sharp chef’s knife instead.)
Check on the bacon. Once it’s crispy, use a slotted spoon to transfer the bacon bits to a platter.
Dump the shallots in the pan with the bacon grease…
…and sauté until they’re soft and browned, about 3 to 5 minutes.
Add the shaved Brussels sprouts…
..and season with the Magic Mushroom Powder or Diamond Crystal Kosher salt. (If you’re using Morton’s kosher salt or a fine grain salt, only use ¾ teaspoons.)
Stir-fry until the Brussels sprouts are tender, about 5 minutes.
Turn off the heat and add the apple cider vinegar. Taste the Brussels sprouts, and adjust the seasoning with additional Magic Mushroom Powder, salt, pepper, or vinegar.
Sprinkle on minced parsley and/or chives and the reserved bacon bits.
Serve with your favorite main course and enjoy!
What can I serve with this dish?
Just about anything! But some great main dishes that pair well with Shaved Brussels sprouts with Bacon include:
- Air Fryer Cracklin’ Chicken
- Orange Dijon Chicken
- Spatchcocked Chicken with Herb Butter (use ghee for Whole30)
- Umami Roast Chicken
- Weeknight Roast Chicken
- Instant Pot (Pressure Cooker) Beef Stew
- Instant Pot Yankee Pot Roast
If you’re too tired to make anything fancy, buy and chop up a rotisserie chicken, fry up some eggs, or grill some Whole30-compliant sausages or hot dogs!
How do I store and reheat leftovers?
You can store the leftovers in a sealed airtight container in the fridge for up to 4 days or freeze it for up to 2 months. I reheat the leftovers in a skillet over medium heat until the Brussels sprouts are warmed through and the bacon gets crispy. If you shape it into a nest in the skillet and crack in an egg or two, you’ll have an amazing and hearty breakfast!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022).
PRINTER-FRIENDLY RECIPE CARD
Shaved Brussels Sprouts With Bacon
Ingredients
- 4 slices bacon cut into ¼-inch pieces
- 1½ pounds Brussels sprouts
- 1 large shallot thinly sliced
- 1½ teaspoons Magic Mushroom Powder or Diamond Crystal kosher salt
- 2 tablespoons apple cider vinegar or sherry vinegar
- 2 tablespoons minced Italian parsley and/or chives
Instructions
- Toss the bacon bits into a cold 12-inch skillet and crank the heat to medium. Cook, stirring occasionally, until the bacon bits are crispy.
- While the bacon is crisping in the pan, shred the Brussels sprouts using the slicing blade of a food processor. (No food processor? No problem—thinly slice the sprouts them with a sharp chef’s knife instead.)
- Check on the bacon. Once it’s crispy, use a slotted spoon to transfer the bacon bits to a platter.
- Dump the shallots in the pan with the bacon grease and sauté until they’re soft and browned, about 3 to 5 minutes.
- Add the shaved Brussels sprouts and season with the Magic Mushroom Powder or Diamond Crystal Kosher salt. (If you’re using Morton’s kosher salt or a fine grain salt, only use ¾ teaspoons.)
- Stir-fry until the Brussels sprouts are tender, about 5 minutes.
- Turn off the heat and add the apple cider vinegar. Taste the Brussels sprouts, and adjust the seasoning with additional Magic Mushroom Powder, salt, pepper, or vinegar.
- Sprinkle on minced parsley and/or chives and the reserved bacon bits. Serve with your favorite main course and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
A family favorite. Love this with Ollie’s Cracklin’ Chicken. Also a family favorite!