Frizzled Brussels Sprouts

This is an awesome winter side dish! I've made this 4 or 5 times because it's so good. I made it for Christmas dinner and it was really well received by everyone in my family - even by people who normally don't care for this vegetable!

The hardest part of the dish is separating the leaves from each sprout. It takes a little bit of prep work because you need quite a few Brussels Sprouts. Just to give you a heads up, from beginning to end, they cook down to about a quarter of the volume.

You begin by crisping pieces of bacon, removing them with a slotted spoon, and reserving the rendered bacon fat. Then, the Brussels Sprout leaves are placed in the pan and cooked in the bacon fat. This is where the magical frizzled part happens! They will begin to wilt, become crispy, and deliciously brown. After they brown a few minutes, you toss in chopped walnuts, red pepper flakes, and salt. Finally, you add the cooked bacon and enjoy!

LESSON LEARNED: Don't be afraid to let the leaves brown while they cook. This is where all the flavor comes from!

Recipe for Frizzled Brussels Sprouts