Shredded Brussels Sprouts with Bacon and maple syrup are the best brussels sprout recipe if you want a delicious side dish in a hurry. These pan fried sprouts take just 20 minutes!
We all know that brussels sprouts (often incorrectly spelled brussel sprouts, without the s) sometimes get a bad wrap. Which is a shame, because these tiny cabbages are super delicious when they're cooked correctly.
Why You'll Love This Recipe
- Sautéed brussels sprouts are cooked until just tender, so there's no bitterness.
- Shredded or shaved and pan fried sprouts cook quickly.
- There are only a handful of ingredients, making this a simple, but flavour packed side dish.
- Crisp bacon adds a smoky note and maple syrup a sweet one for delicious balance.
- This makes a perfect Thanksgiving side dish, but it works for every day dinners, too.
- Brussels Sprouts. You can buy these pre-shredded or you can shred them yourself. If you buy them whole, look for tight bulbs with no yellowing.
- Cooked Bacon. I like to use thick cut bacon here, so that the bacon really shines on it's own. A thinner bacon can just turn into crumbles, and that's fine too.
- Maple Syrup. Real maple syrup is essential!
- Olive Oil.
- Garlic. If you want to take a shortcut, use the already peeled and minced garlic from a jar.
Here's How To Make It
- Heat the olive oil in a skillet over medium high heat.
- Add the brussels sprouts, maple syrup, salt and garlic, stirring to combine.
- Sautee, stirring frequently, for 4-5 minutes until sprouts are bright green and tender.
- Stir in the bacon, and serve.
- To shred brussels sprouts, I use my food processor, but you can also use a mandoline, or do it by hand.
- To shave the brussels sprouts by hand, use a sharp knife to cut off the stem end. Slice the sprout in half, and with cut side down, cut each half into thin slices.
- You can cook the bacon in the same skillet first. Chop the bacon first, then cook until crisp. Drain all but a tablespoon of the fat from the skillet before adding the rest of the ingredients. If you use this method, omit the olive oil.
- Some bacon is extra salty. Be sure to taste your once it's cooked. If the bacon is quite salty, you may want to omit the salt.
Yes, you can shred them and store them in the fridge for up to 3 days. (a sealed zip lock bag works great).
This side dish is best if it's sautéed right before serving. However, you can certainly cook the bacon ahead of time, and as well as shred the brussels sprouts.
I don't recommend using frozen sprouts for this particular recipe. Frozen brussels sprouts have a softer, more watery texture that wouldn't work for pan frying.
Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Did you make any changes? We would love for you to share and your feedback is important!
Shredded Brussels Sprouts with Bacon
- 1 tablespoon olive oil
- 6 slices bacon cooked and chopped
- 1 pound brussels sprouts shredded
- ¼ cup maple syrup
- 2 cloves garlic minced
- ½ teaspoon salt
- In a large skillet, heat the olive oil over medium high
- Add the brussels sprouts, maple syrup, garlic and salt
- Cook, stirring, about 5 minutes, until the brussels sprouts have softened
- Stir in the bacon
- Remove from heat and serve