Introduction: Brussels Sprout Salad

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This brussels sprout salad falls under the category of "ugly but tasty" - it's absolutely delicious, but it is nearly impossible to make it look nice.

If you like brussels sprouts, this is a quick and easy recipe to use them in - goes by much faster than roasting them, and it's a good excuse to eat lots of bacon.

Step 1: Ingredients:

  • pound of brussels sprouts
  • red wine vinegar OR fresh lemon juice
  • 4-5 strips of bacon
  • 2-3 cloves of garlic
  • salt and pepper

Step 2: Prep Work!

Cook the bacon however you like - well done or fatty - doesn't matter! Leave the fat in the pan for now.

Cut off the stalks of the brussels sprouts and take over the very outermost leaves. Then slice them thinly so they start to break apart. :)

Mince your garlic.

Step 3: Cook the Sprouts

Pour off some of the bacon fat - you just want a couple of tablespoons in the pan.

Turn the heat to medium and add in the sliced brussels sprouts. Let them cook until they've wilted a bit and then add in the garlic. Stir everything around until the garlic becomes fragrant and coated in the fat.

Step 4: Add the Vinegar and Bacon

Add the bacon back in, and then put in about a 1/2 tablespoon of vinegar or lemon juice. Scrape the bottom of the pan and stir everything well.

At this point, test the sprouts for doneness. If they're not tender enough for you, turn the heat down to low and put the lid on. Cook them until the texture is right. :D

Step 5: Taste Testing and Finishing!

Once the sprouts are well cooked, do one last taste test for vinegar, salt and pepper. Add more as needed and serve! 

It's best warm or room temp - when it gets colder the bacon fat starts to solidify. :)

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