How to make it

  • Directions
  • Trim the stem ends of the Brussels sprouts and remove any tough outer leaves. Cut the sprouts in half through the stem ends, then cut each half into very thin strips (julienne).
  • Cut the fatty strips from the bottom of the bacon slices and reserve. Cut the remaining meaty portions of bacon into 1/4-inch dice.
  • Heat the oil and butter in a large, heavy pot over medium heat. When the butter has melted, add the bacon pieces and the reserved strips of bacon fat; cook for 5 to 6 minutes, stirring occasionally, until the meaty bacon pieces turn golden. Add the carrots and cook for about 5 minutes, stirring constantly, until they begin to soften. Remove the strips of bacon fat from the pot and discard.
  • Add the sprouts to the pot, toss well to coat, and cook for about 5 minutes, stirring, just until crisp-tender. Taste, and add pepper as needed. Transfer to a serving bowl. Sprinkle with the chives; serve warm.

Reviews & Comments 2

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  • elgourmand2 3 years ago
    Okay, if I can find young (as in very small) Brussels sprouts I'll have a go. The big mothers are just too strong to work with.
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  • twill10 3 years ago
    Thanks, for the bookmarks
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