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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 mins
Cook Time30 mins
Total Time40 mins
Course: Salads
Servings: 2 -3
Author: the communal feast


  • 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


  • 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


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.