Since it is no longer possible for my grandma to make this dish herself, I have continued the family tradition of making this wonderful treat. As much as we do, I hope you enjoy it.
| Prep Time: | 15 mins |
| Cook Time: | 9 mins |
| Total Time: | 24 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 ¼ pounds Brussels sprouts
- 1 tablespoon vegetable oil
- 4 ounces bacon, sliced
- ⅓ cup cider vinegar
- 1 lemon, juiced
- 2 tablespoons brown sugar
- salt and ground black pepper to taste
- 1 pinch cayenne pepper
Instructions
- Slice each Brussels sprout in half, cut each half into into strips, and discard the cores. Transfer to a large bowl.
- Heat vegetable oil in a skillet over medium heat. Cook and stir bacon until browned and crisp, 8 to 10 minutes. Stir in cider vinegar, lemon juice, and brown sugar. Season with salt, black pepper, and cayenne pepper to taste. Increase heat to high and boil for 1 minute.
- Pour hot bacon mixture over the bowl of Brussels sprouts and toss to coat completely. Season with salt and black pepper to taste.
Nutrition Facts
| Calories | 171 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 5 g |
| Protein | 8 g |
| Saturated Fat | 2 g |
| Sodium | 291 mg |
| Sugars | 10 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Absolutely delicious and fresh way to enjoy brussels sprouts. The acidity and the sugar provide excellent balance to the bacon. This makes the perfect side dish that does not compromise on flavor. I would experiment with different kinds of vinegar when I made it again. Thanks, Chef John!
Loved this exactly as written. Such a simple, different and delicious way to serve brussel sprouts. Even ate the leftovers cold the next day and it was still good (but better when the dressing was warm). Will be making it for company tonight!
I had mine warn, right after mixing and loved it. Then I chilled it, and it wasn’t quite the same. However, I thoroughly enjoyed my Brussels sprouts both warm and cold!
This was great when freshly made, but it does not keep well even for a few hours. The flavors, bright and tangy at first, become dulled.
refreshing
Will definitely make again! Easy and delicious
Amazing, wouldn’t change a thing , everyone love it!
Hubby is a big BS fan, and I’m a moderate fan…this was a hit for both of us! I made it just as written except I didn’t have quite enough BS’s to make a pound so I substituted some chopped cabbage. So good!! will definitely make again. Thanks Chef John!
Made a double batch for our family Xmas Eve dinner. Added sweetened, dried cranberries to make it a touch more seasonal, other than that followed the recipe to the letter. Ît was a hit with the family! This one is making it into our regular rotation. Thanks to Chef John for the tip on slicing Brussels Sprouts for raw salads. I’ve done it before without removing the core and this turned out much better. Classic flavors in a new way, great recipe!
A Thanksgiving hit
I thought it was very good and a nice change from the same old salads we usually have. I didn’t use oil to fry the bacon and I sliced some green onions because I had them but other than that I followed the recipe exactly. I saw one reviewer say it was not good the next day so we just dressed our salads in our own bowls and then saved the salad and dressing in separate containers. It was fine leftover, we just heated the dressing and put it over the remaining salad.
I made the dressing and poured it over sautéed Brussels sprouts. It was delicious!
I made this and added heirloom cherry tomatoes and green onions. Also added some finely chopped garlic to the dressing. Paired it with recipe for Wasabi Trout. Delicious meal!
I thought it was good, but you really need to shred the brussels sprouts finely. This recipe makes quite a bit, I’d guess more like 6 good sized side salad servings.
Gereat taste and simple to make. Make in advance and let the ingredients steep in dressing.
Lots of flavour I would have to agree partially cook bacon then add to recipe to finish My husband didn’t care for the sweetness he prefers just butter and salt and pepper he says he want to taste the sprouts
Bacon really makes it : )
I don’t think I’ll ever roast Brussel Sprouts again after making this. I used White Balsamic Vinegar and less than what is called for. Subbed Maple Syrup for the brown sugar. Added raisins for sweetness.
I wanted a low carb version, and to use up some kale and green onions in my fridge. So chopped kale along with the Brussels sprouts and made my dressing with toasted sesame oil, mayonnaise and lemon juice with the bacon and some salt. Microwaved the chopped veggies for 1 min and mixed in the green onions and dressing. Served it warm. It was a hit!
I love this dish! So does everyone else that eats it! For Thanksgiving I added craisins and pan toasted pecans. Huge hit!!
We loved this salad! I might trying white corn syrup or a guava syrup next time, they’re already dissolved. Looking forward to making this a main dish summer salad by adding some cooked white beans and topping with hard boiled eggs. Marilyn