Best Shaved Brussels Sprouts Candied Bacon Salad

Oh, the things you learn in the kitchen! You know what? There was a time when Brussels sprouts were my nemesis. I’d try roasting them, sautéing them, even hiding them in casseroles, but they were never the star of the show. That is until I stumbled upon this game changer of a recipe: Best Shaved Brussels Sprouts Candied Bacon Salad. I’ll admit, the first time I attempted candied bacon, I charred it to a crisp – a smoky mistake that lingered in my apartment for days. But folks, when you get it right, it’s a symphony of sweet and savory that’ll have you forget all about those past kitchen blunders.

Now, this dish isn’t just a recipe; it’s a heartfelt ode to autumn, a season where the sprouts are just perfect, and the candied bacon mimics the falling leaves in both color and crunch. It’s honestly one of those recipes that makes me do a little happy dance in the kitchen. So, let’s dive in and get those taste buds dancing too, shall we?

Ingredients

Before we roll up our sleeves, let’s make sure we’ve got everything. I pick up most of these items from my local farmer’s market (trust me on this), but any grocery store will do.

• 1 lb Brussels sprouts, trimmed and shaved
• 8 slices thick-cut bacon
• 1/4 cup brown sugar
• 2 tbsp maple syrup
• 1/4 cup chopped pecans
• 1/4 cup dried cranberries
• For the dressing:
• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tbsp honey
• Salt and pepper to taste

Instructions

Alright, let’s get cooking! I learned these steps through trial and error (and a bit of burnt bacon), so follow closely.

1. Start by preheating your oven to 350°F. Line a baking sheet with parchment paper for the bacon.
2. Lay the bacon slices on the sheet, and sprinkle them generously with brown sugar and a drizzle of maple syrup. Bake for about 20 minutes or until crispy and caramelized. Keep an eye on it, though – that sugar can go from candied to charred real fast!
3. While the bacon is doing its magic, grab a large bowl and toss in the shaved Brussels sprouts. I use a food processor for shaving them, but a sharp knife does the trick too.
4. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, and a pinch of salt and pepper. This dressing is a simple yet flavorful complement to the sprouts.
5. Once the bacon is done, let it cool (if you can resist snatching a taste) and then chop it into bite-sized pieces.
6. Pour the dressing over the Brussels sprouts and give it a good toss. Mix in the candied bacon, pecans, and dried cranberries. This is where it all comes together.
7. Let the salad sit for about 10 minutes before serving to let the flavors meld – patience is a virtue, my friends.

Tips & Tricks

Now, about those ingredients and methods. Here are some nuggets of wisdom to make sure your salad is the star of any table.

• Don’t have a food processor? Use a mandoline slicer or a sharp knife to get those sprouts nice and thin. (I learned this the hard way after a chunky sprout incident.)
• If you’re not a fan of pecans, walnuts or almonds make great substitutions. And honestly, sometimes I throw in whatever nuts I have on hand.
• For a vegetarian twist, skip the bacon and add a little smoked paprika to the dressing for that smoky flavor. It’s not the same, but it’s still pretty darn good.

FAQ

Q: Can I make this salad ahead of time?
A: Absolutely! Just keep the dressing separate until you’re ready to serve. It holds up beautifully in the fridge for a day or two.

Q: How many calories are in this salad?
A: It’s around 250-300 calories per serving, give or take. But with all the good stuff in there, it’s worth every delicious calorie.

Q: Any storage tips for leftovers?
A: Store it in an airtight container in the fridge. It should stay fresh for a couple of days, but honestly, leftovers are a rarity in my house.

Let me leave you with a little cultural story: where I grew up, Brussels sprouts were just a holiday side dish, often overlooked and underappreciated. But when I introduced this salad at a family Thanksgiving, it became an instant classic. Now, it graces our table with its presence year-round. My mom always said, “It’s not about the ingredients, but the love you put into the dish.” She’s right, and this salad is made with lots of love (and a bit of bacon).

In conclusion, don’t be afraid to turn a traditional dish on its head. Experiment with flavors, learn from your mishaps (like my infamous bacon debacle), and always share your kitchen adventures with those you love. Whether it’s a Tuesday night dinner or a special holiday meal, this Best Shaved Brussels Sprouts Candied Bacon Salad is sure to impress. Now, go ahead and make some salad (and memories)!

Troubleshooting

Alright, let’s be real. Sometimes, things don’t go quite as planned in the kitchen. But here’s the thing: those little hiccups are where the real learning happens. Here are some common issues you might face and how to fix them:

• If your bacon is cooking too quickly and starting to burn, turn down the oven temperature. Ovens can be finicky, and each one is a little different. (I learned this the hard way with many batches of sadly scorched bacon.)
• On the flip side, if your bacon isn’t getting that nice, crispy edge, put it under the broiler for a minute or two. Just keep a close eye on it – trust me, it can go from perfect to charcoal in a flash.
• Not a fan of raw Brussels sprouts? Sauté them lightly before adding to the salad for a softer texture. Just make sure to cool them down before tossing with the dressing, so you don’t end up with wilted greens.

Remember, cooking is as much about improvisation as it is about following a recipe. Don’t be discouraged by setbacks. Embrace them, learn from them, and keep on cooking. As my grandpa used to say, “The best chefs are the ones who can turn a mess into a masterpiece.” So go ahead, make this salad your masterpiece.

Storage Tips

Got leftovers? No problem. Here’s how to keep your salad tasting fresh:

• Keep the dressing separate until you’re ready to eat. This keeps the Brussels sprouts from getting soggy. (Game changer!)
• Store the candied bacon in a separate airtight container at room temperature. If it’s too moist in the fridge, it can lose its crunch. You want that bacon to snap, not squish!
• If the salad has already been dressed, try to eat it within the next day for best quality. It’s still good after that, but the texture starts to change.
• When storing in the fridge, press a piece of plastic wrap directly onto the surface of the salad to help keep it from drying out. My sister taught me that trick, and it works like a charm!

And there you have it, my friends – a salad that not only tastes amazing but also tells a story with every bite. It’s a little bit of fall, a little bit of love, and a whole lot of flavor packed into one dish. I can’t wait for you to try it and make it your own. Remember, the best recipes are the ones that bring joy to your table and warmth to your heart. Happy cooking!