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 🙂
Ingredients:
- 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
Instructions
- 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.
- Using a mandolin, or by hand, slice the fennel thin, and cut in half
- In a big skillet, fry chopped bacon pieces (I cut mine up with some scissors) over medium-high heat.
- 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…
- Add the onions and fennel and cook for 2 to 3 minutes until they release aroma.
- 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.
- Add herbs and spices to your liking (I like lots!)
- If desired for a softer textured dish, add in approximately ½ cup chicken stock and cover until tender.
- Mix in bacon and serve warm!
