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Crisp and Light Brussel Sprouts

By dymnyno, posted 4 months ago

Photo: dymnyno

I was a life long hater of brussel sprouts...they were always drenched in oil, butter or even (ugh) chicken fat. I found it hard to believe that these little gas bombs were suppose to be good for you! Then one day I decided to make them according to my rules. Quik...a minimum of ingredients and a sparkle to the flavor.

Serves 4
  • 1 pound brussel sprouts
  • 2 green onions, chopped to the green part about an inch.
  • 3 tbs olive oil
  • 2 strips maple smoked bacon cut into tiny pieces
  • 1/2 lemon
  • grated parmesan cheese
  1. Using a mandaline or benringer hold the brussel sprout by the root end and grate it. (careful of the fingers)
  2. Slice the green onions into little rounds up about 1 inch of green
  3. Heat a couple tablespoons of olive oil in a skillet.
  4. Add the brussel sprouts and onions and cook , swirling them around and flipping them for about 3 to 4 minutes.
  5. Add the bacon bits which have been cooked very crisp and drained on a paper towl to the brussel sprouts and onions.
  6. Squeeze lemon juice on the mixture. Flip (or use a spatula) once. and slide onto a clean plate.
  7. Dust a little grated parmesan on the mixture. (Just a little...we want this dish to be light!)
  8. Enjoy.

Comments (3)Add yours

Sodium Girl

2 months ago

Oh man, brussel sprouts are one of my favorite vegetables and I love the look of this chopped salad. Cannot wait to try a version for this for an upcoming event I am hosting. I'll let you know how the sodium free version works out!
AntoniaJames   

2 months ago

This one really appeals to me, too. So simple, so light, so beautiful.

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