1lbsfresh Brussels sprouts baby ones for purple color
1/4cupshaved almonds
4 sliceschopped bacon
2 1/2tbspbalsamic vingear
2tspdijon mustard
2tsphoney
Instructions
Rinse brussels sprouts in a strainer and pat dry
Take a Mandolin slicer and shave all the brussels sprouts then until you start to see the stem
Go through sliced brussels sprouts and unclump them and throw away stem pieces
Mix together balsamic vinegar, Dijon mustard, and honey in a small bowl
In a large pan over high heat add chopped bacon and stir and cook until crispy
Turn heat down to medium and add brussels sprouts to pan and the balsamic vinegar mixture and stir and cook for 5 minutes
Add sliced almonds to the pan and stir and cook for 3 minutes and serve
Video
Notes
For a quicker prep time use a mandolin slicer. I use mine all the time for different recipes and love it. This Prepwork Mandolin is the newer version on the one I have owned for 7 years
If you can find fresh baby brussels sprouts get them. They have a purple color to them and really make this dish pop out
Don't slice the brussels sprouts all the way to the end. You will start to get part of the stem. If I do slice them a little too much I throw the stem pieces away
Don't skip on cooking the bacon. Bacon bites might seem like a simple way to save time, but you need that bacon grease to cook the brussels sprouts in
If you want your almonds to be super crunchy cook the brussels sprouts, bacon, and balsamic mixture for the full 8 minutes and throw the almonds in and stir and serve.