| Level: | Intermediate |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- Canola oil, for greasing and frying
- 1 pound bacon
- 1 pound Brussels sprouts
- Kosher salt
- 2 small leeks, trimmed and sliced on a thin bias
- 3 ounces balsamic vinegar
Instructions
- Preheat the oven to 350 degrees F and preheat a fryer or 3 inches oil in a medium heavy-bottomed pot to 350 degrees F. Line a plate with paper towels.
- Layer the bacon on a small sheet pan greased with 1 tablespoon canola oil. Bake until very crispy, 10 to 12 minutes. Remove and set aside until ready to use.
- Using a mandoline, carefully slice the Brussels sprouts paper-thin and sprinkle with salt.
- Drop the Brussels sprouts into the oil and cook, continuously moving them around, until golden brown, 3 to 4 minutes. Drain thoroughly on the paper towels. Add the leeks to the oil and cook for 3 to 4 minutes. Drain and add to the paper towels. Dice the bacon into small bites.
- Place the Brussels sprouts and leeks in a shallow dish and season with salt. Drizzle with the balsamic, then top with the crispy bacon and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 396 |
| Total Fat | 33 g |
| Saturated Fat | 10 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 12 g |
| Cholesterol | 50 mg |
| Sodium | 527 mg |
Reviews
Super easy and delicious preparation! I already love each of these ingredients, but this was a great combination of some favorites. The texture was crispy, just as desired. My one deviation: I used reserved bacon grease instead of oil to pan fry the Brussels and Leeks. This will be a staple recipe for me!