Shaved Brussels Sprouts with Bacon

Shaved Brussels sprouts with bacon is one of the fastest ways to make a deliciously smoky Whole30-friendly vegetable side dish—and it will knock your socks off, too!

Brussels sprouts and bacon in a jiffy!

Seriously, these Brussels sprouts with bacon take less than 30 minutes to make, and you can fry them up while your main course cooks in the Instant Pot or in the oven!

Who doesn’t love the combination of smoky and crispy bacon bits with tender shaved Brussels sprouts? No one, I tell ya!

A collage of the cooking steps to make Shaved Brussels Sprouts with Bacon.

Ingredients

Brussels sprouts: I love using Brussels sprouts in this dish but you can also substitute thinly sliced white cabbage, Savoy cabbage, or thinly sliced kale leaves.
Bacon slices, cut into ¼-inch pieces
Shallot: If you don’t have shallot, you can substitute half of a thinly sliced red, white, or yellow onion.
Magic Mushroom Powder: Yes, my Magic Mushroom Powder is my secret flavor booster in this simple veggie side dish. (You can substitute Diamond Crystal kosher salt but it won’t taste quite as good!)
Apple cider vinegar or sherry vinegar: Adds a splash of acid that balances out the bitter notes from the Brussels sprouts.
Minced Italian parsley and/or chives

How to make shaved Brussels sprouts and bacon

Toss the bacon bits into a cold 12-inch skillet and crank the heat to medium. Cook, stirring occasionally, until the bacon bits are crispy.

Cooking bacon bits in a cast iron skillet.

While the bacon is crisping in the pan, shred the Brussels sprouts using the slicing blade of a food processor. (No food processor? No problem—thinly slice the sprouts them with a sharp chef’s knife instead.)

Shredding whole Brussels sprouts with the slicing attachment on a food processor.

Check on the bacon. Once it’s crispy, use a slotted spoon to transfer the bacon bits to a platter.

Removing the crispy bacon bits with a slotted spoon from a cast iron skillet

Dump the shallots in the pan with the bacon grease…

Thinly sliced shallots are frying in a large cast iron skillet.

…and sauté until they’re soft and browned, about 3 to 5 minutes.

A close up of thinly sliced shallots frying in a cast iron skillet until soft and browned.

Add the shaved Brussels sprouts…

Freshly shaved Brussels sprouts is poured from a food processor container into a large cast iron skillet.

..and season with the Magic Mushroom Powder or Diamond Crystal Kosher salt. (If you’re using Morton’s kosher salt or a fine grain salt, only use ¾ teaspoons.)

Seasoning the Brussels sprouts with Nom Nom Paleo's Magic Mushroom Powder.

Stir-fry until the Brussels sprouts are tender, about 5 minutes.

Sautéing shaved Brussels sprouts and shallots in a large cast iron skillet

Turn off the heat and add the apple cider vinegar. Taste the Brussels sprouts, and adjust the seasoning with additional Magic Mushroom Powder, salt, pepper, or vinegar.

Apple cider vinegar is added and stirred into the Brussels sprouts off the heat.

Sprinkle on minced parsley and/or chives and the reserved bacon bits.

A hand is sprinkling fresh herbs and crispy bacon bits on top of the shaved Brussels sprouts.

Serve with your favorite main course and enjoy!

A close up side view of Shaved Brussels Sprouts with Bacon.

What can I serve with this dish?

Just about anything! But some great main dishes that pair well with Shaved Brussels sprouts with Bacon include:

If you’re too tired to make anything fancy, buy and chop up a rotisserie chicken, fry up some eggs, or grill some Whole30-compliant sausages or hot dogs!

How do I store and reheat leftovers?

You can store the leftovers in a sealed airtight container in the fridge for up to 4 days or freeze it for up to 2 months. I reheat the leftovers in a skillet over medium heat until the Brussels sprouts are warmed through and the bacon gets crispy. If you shape it into a nest in the skillet and crack in an egg or two, you’ll have an amazing and hearty breakfast!

Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022).

PRINTER-FRIENDLY RECIPE CARD

Toss the bacon bits into a cold 12-inch skillet and crank the heat to medium. Cook, stirring occasionally, until the bacon bits are crispy.
While the bacon is crisping in the pan, shred the Brussels sprouts using the slicing blade of a food processor. (No food processor? No problem—thinly slice the sprouts them with a sharp chef’s knife instead.)
Check on the bacon. Once it’s crispy, use a slotted spoon to transfer the bacon bits to a platter.
Dump the shallots in the pan with the bacon grease and sauté until they’re soft and browned, about 3 to 5 minutes.
Add the shaved Brussels sprouts and season with the Magic Mushroom Powder or Diamond Crystal Kosher salt. (If you’re using Morton’s kosher salt or a fine grain salt, only use ¾ teaspoons.)
Stir-fry until the Brussels sprouts are tender, about 5 minutes.
Turn off the heat and add the apple cider vinegar. Taste the Brussels sprouts, and adjust the seasoning with additional Magic Mushroom Powder, salt, pepper, or vinegar.
Sprinkle on minced parsley and/or chives and the reserved bacon bits. Serve with your favorite main course and enjoy!

Calories: 87kcal | Carbohydrates: 11g | Protein: 6g | Fat: 6g | Fiber: 4g

Nutrition information is automatically calculated, so should only be used as an approximation.

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