Shredded brussels sprouts warm salad, tossed in bacon grease with black truffle oil, chopped pecans, freshly grated parmesan and cracked pepper. Its absolutely delicious! Perfect as a side or main dish

Brussels sprouts have become a staple in our house lately. I never really ate these as a kid but I must say these have become highly addictive. Whether we’re eating these in a warm salad or roasting them in the oven as a side dish, we just can’t get enough!

To make a brussels sprout dish stand out and really, really good, you need to find the right balance of ingredients. The combination of ingredients used here are so flavorful they really pull everything together to bring this rather bitter, boring vegetable into something bursting with flavor.

Using bacon grease as a base with the combination of black truffle oil makes for a nice rich & flavourful salty bite, perfect for any earthy vegetable. The caramelized brussels sprouts coated in bacon grease is so addicting.

Adding some chopped pecans with freshly grated parmesan cheese ties everything together perfectly and makes for a wonderful warm holiday salad.

I cant wait to share this warm salad with my family and friends over the holidays.

Don’t forget to tag us and share @thecommunalfeast

Enjoy!

Print Recipe

WARM TRUFFLE OIL BRUSSELS SPROUTS AND BACON SALAD

Shredded brussels sprouts warm salad, tossed in bacon grease with black truffle oil, chopped pecans, freshly grated parmesan and cracked pepper. Its absolutely delicious! Perfect as a side or main dish.

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Salads

Servings: 2 -3

Author: the communal feast

Ingredients

• 5 slices bacon
• 2 pounds brussels sprouts trimmed and sliced thin –I used a mandolin
• 1 shallot finely chopped
• 1/2 cup pecans chopped
• 1 cup fresh parmesan
• 1 tbsp truffle oil –I used black truffle oil
• black pepper
• Optional garnish:
• Fresh chives

Instructions

• 1. In a large saute pan over medium-high heat, cook the bacon until crispy. Transfer slices to a paper towel lined plate, reserve the bacon grease in the pan.
• 2. Reduce heat to medium, and shallots and cook for about 2-3 minutes than add the shredded brussels sprouts, tossing them in the grease. Add a generous amount of black pepper (I love black pepper so I always add lots but this is really up to you)
• 3. Next add a tbsp. of truffle oil (more or less depending on how much you like the taste, truffle oil taste strong so just remember a little goes a long way)
• 4. Cook until the brussels sprouts begin to turn golden brown in areas, tossing occasionally, about 5-8 minutes.
• 5. Chop the bacon, add it back to the brussels and toss together.
• 6. Remove from the heat and transfer to a bowl. Top with chopped pecans and parmesan and serve warm.
• Optional garnish: fresh chives
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Notes

If you plan on making this recipe for a larger crowd you can easily double or triple this recipe. Simply cook everything in the oven on a baking sheet. What you’ll need to do is cook the bacon first, remove it and set it aside, than toss the shallots, truffle oil and shredded brussels sprouts in the bacon grease. Spread the sprouts evenly on the baking sheet and season with pepper. Roast at about 425 for 15-20 minutes tossing occasionally for a more even cook until the sprouts start to turn golden brown. Remove from the oven and toss with chopped pecans and freshly grated parmesan, season with some extra pepper and serve warm.