Shaved Brussels With Bacon & Honey Dijon

Every Thanksgiving, brussels really seem to have their moment. Usually baked, fried or smashed–they’re always a winner. This year however, I wanted to try a fresh spin on the classic.

So this is technically a warm salad–served with a very light dressing. You can definitely serve it cold, if you prefer. I added a few pomegranate seeds for a little crunch, cranberries could be great in here also!

For me, the showstopper in this recipe is the bacon…which adds a layer of flavor that feels festive.

Ingredients
1 1/2 lbs brussels sprouts
1 lb bacon, chopped
1 yellow onion, chopped
2 cloves garlic, chopped
1 tsp lemon juice
pinch of lemon zest
1 tsp garlic salt
1 tsp sea salt
1/4 tsp paprika
1/3 tsp pepper

For the dijon drizzle
2 tbsp dijon
1 tbsp honey
1/4 tsp sea salt
1/3 tsp lemon juice

Optional garnish: pomegranate seeds or dried cranberries, shaved parm

In a large pot, cook the chopped bacon until slightly chewy, not too crispy.

While the bacon cooks, shred the brussels with a mandoline - or finely slice with a knife. If using a mandoline, stab each brussels sprout with a fork and gently glide over the mandoline blade, being super mindful of your fingers! Shred all the brussels.

Remove the bacon and set it aside to chill on a paper towel-lined plate.

In that same pot, add the onion and saute until translucent. Add the garlic, lemon zest, lemon juice, and seasonings. Add the shaved brussels and gently stir to coat. Cover and let cook on a low heat for about 15 minutes, mixing intermittently.

In a small mason jar, mix together all the ingredients for the dijon drizzle.

Once the brussels mixture has cooked, add the cooked bacon and give it one last stir. Plate on a large serving platter and drizzle with the dijon. Garnish with optional pomegranate seeds or cranberries!

Serve immediately or store in the fridge overnight (if doing so, hold off on the drizzle until serving time).

Enjoy!