My sister-in-law made these amazing Brussels sprouts for Thanksgiving, and well they were just too good not to share. This is a great alternative to try instead of your everyday veggie dish.
1 lb of Brussels sprouts
½ c diced shallot
5 pieces thick cut bacon
½ c white wine (dry-something like Pinot Grigio)
Shaved Parmesan cheese
Dice bacon into 1 in pieces. Cut bottom stem from Brussels sprout and take off any wilted leaves. Slice sprouts to resemble slaw. Wash in a strainer and pat dry with paper towel.
In a large sauté pan, cook bacon until crispy. Transfer to a plate lined with paper towel to drain. Drain off bacon grease from pan leaving about 2 tbsp. Add 2 tbsp olive oil to pan. Add shallot and cook until soft.
Add sprouts to pan, with salt and pepper to taste, sauteing until just starting to wilt. Add white wine and cook 1-2 minutes longer. Add bacon and toss, turning off heat.
These are really good with any of the optional ingredients added once out of the pan. (I personally LOVE blue cheese, but I know not everyone shares my love for stinky cheese. Parmesan is another option- but you could leave both out if you don’t like either.)
*If you make these for a gathering, you could always put out the optional toppings and let guests add what they like.