Brussels Sprout, Onion & Fennel Sauté~ Holiday or Anytime!

Shredded Brussels Sprout, Onion & Fennel Sauté

Anytime of the year, this side dish sounds down right crave-able! It’s especially decorous for the holidays since preparation is simple, can be done ahead, and easily doubled.

Your grumpy Uncle Gordon and little picky Penny just might request a second serving of veggies this year 🙂



  • 3 slices bacon chopped
  • 1 Fennel bulb thinly sliced (use a mandolin)
  • 1 lb brussels sprouts shredded
  • 1 medium sweet onion
  • 1/4 cup (or more!) sun-dried tomatoes in olive oil
  • Herb mix of your choice (I used Costco’s organic 21 seasonings)
  • S & P to taste
  • Optional: toasted walnuts or sliced almonds on top


  1. Wash and shred your brussels sprouts. I just cut mine in half and then sliced them a few times. Feel free to shred as you see fit, or purchase shredded at Trader Joe’s.
  2. Using a mandolin, or by hand, slice the fennel thin, and cut in half
  3. In a big skillet, fry chopped bacon pieces (I cut mine up with some scissors) over medium-high heat.
  4. When the bacon is fried to your liking (I love mine crispy), set aside on  plate with a paper towel to absorb grease. Save the Bacon Fat for cooking…
  5. Add the onions and fennel and cook for 2 to 3 minutes until they release aroma.
  6. Add brussels sprouts to the pan and stir to coat with the bacon fat.  Season with salt and pepper and turn the heat the medium low for about 3 minutes.
  7. Add herbs and spices to your liking (I like lots!)
  8. If desired for a softer textured dish, add in approximately ½ cup chicken stock and cover until tender.
  9. Mix in bacon and serve warm!

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