You only think you don't like Brussels sprouts. Slicing the sprouts like coleslaw makes quick cooking time. Be careful not to overcook since that often makes for a bitter aftertaste. Great side dish for a holiday meal or weekend dinner.
- 1 pound Brussels sprouts (trimmed and cleaned)
- 8 slices bacon
- 1/2 yellow onion (diced)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Using a sharp knife, slice Brussels sprouts about 1/4-inch thick, to make about 5 cups. (Or use the slicing blade on a food processor)
- Cook bacon pieces in a large skillet over medium high heat until crispy and brown and most of the fat is rendered. Remove bacon slices and let cool; crumble or cut into 1/4-inch pieces. Add onion to skillet, turn down heat to medium and saute in bacon drippings for 3-4 minutes until translucent or slightly golden.
- Add the sliced sprouts, olive oil, salt and pepper; cover and cook for about 1 to 2 minutes to soften the sprouts. Uncover and and add back the bacon crumbles; cook over medium-high heat, tossing occasionally, for about 2-3 minutes, until the sprouts are tender but still a bit firm and bright green.