One of my favorite vegetables to consume in the fall are brussels sprouts. Although they're seemingly just a tiny cabbage, they are a fun and versatile brassica to consume in large quantities while they fresh and in season. I've been trying to grow them for years, but can't seem to get it down, so thankfully there are plenty of local farms around here who get it right.
What's great about these tiny autumn vegetables is the wide array of ways you can prepare them and in just a short amount of time. Shaved raw with lemon and olive oil is great. Broiled with coconut oil or butter is always a hit. Slowly simmered with apple cider until glazed is a splendid treat. You can also ferment brussels sprouts which make a great snack. But with all the amazing ways you can prepare them, cooking them with bacon is by far my favorite! The salty and smokey flavor of good local bacon create such a flavorful side dish that pairs with everything from wild caught fish to locally raised chicken.
This preparation is super simple and can be on the table in about 10 minutes. If you don't have a Japanese mandolin to shave the Brussels sprouts, just use a sharp knife and cut super thin.
Brussels Sprouts w/ Almonds, Apples & Bacon
- 2 strips of fatty pastured bacon
- 8 ounces Brussels sprouts
- 1 small apple (choose your favorite)
- 2 tablespoons toasted almonds, roughly chopped
- a splash of apple cider vinegar
- sea salt, to taste
- First, cut the bacon into small strips then begin to render in a medium sized cast iron or heavy bottomed skillet.
- As the bacon cooks, thinly slice the Brussels sprouts and julienne the apple. Set aside.
- Once the bacon is just about crisp add the sprouts and stir well to incorporate.
- Cook for a few minutes before adding the apples, allow them to warm before adding a touch of sea salt, a splash of acv, and folding in the almonds.
- Serve right from the pan.