Shredded Brussels Sprouts with Bacon and a Maple Balsamic Vinaigrette
The maple and bacon in this are likely to make a Brussels sprout lover out of even those most adamantly opposed to this Brassicaceae-family vegetable. Topped with sweet pear and Gorgonzola this is a perfect way to incorporate Brussels sprouts to your Thanksgiving menu. Serves 4 to 6 as a side.
Ingredients
Ingredients:
- 1 to 1 1/2 lbs. Brussels sprouts outer/yellow leaves removed and ends trimmed
- 4 pieces of bacon
- 1 shallot diced
- Salt and pepper to taste
- 1 Tbsp. Sigona’s Vermont maple balsamic
- 1 tsp. fresh lemon juice
- 1/2 tsp. Dijon mustard
- 1 Tbsp. Sigona’s Fresh Press extra virgin olive oil such as Arbequina
- 2 to 4 oz. crumbled Gorgonzola
- Half of one red pear such as a Red D’Anjou, thinly sliced*
- 1/4 cup pecans optional (candied or regular)
Instructions
- Begin by shredding the Brussels Sprouts using either a sharp knife or a food processor fitted with a thin slicing disc. Set aside.
- In a large, deep skillet, cook the bacon until crispy. Leaving the drippings in the skillet, remove bacon from skillet to a paper-towel lined plate and allow to cool to the touch. When cool, chop and set aside.
- Reduce heat to low and add the shallot to the bacon drippings; season with salt and pepper. Sauté, stirring, until soft, about 3 minutes. Add the shredded Brussels sprouts to the skillet and stir to coat well in the bacon drippings. Increase heat to medium-low and cook, stirring, for 5 minutes. Remove the Brussels sprouts to a large bowl.
- Meanwhile, prepare the vinaigrette in a small bowl. Whisk together the balsamic, lemon juice and Dijon. While whisking, drizzle in the olive oil. Season with salt and pepper.
- To the large bowl of Brussels sprouts, add the bacon and about half to a third of the vinaigrette; toss well to coat. Transfer the mixture to a serving platter.
- Top the Brussels sprouts mixture with crumbled Gorgonzola, sliced pear and pecans, if using. Drizzle with remaining vinaigrette and serve.
- *You can chop the pear and sprinkle it over the top instead of laying on slices. You can also toss the chopped pear with the sprouts.
Tried this recipe?Let us know how it was!