A wonderful way to spruce up Brussels sprouts. Thinly sliced Brussels are sauteed with bacon, garlic, red wine vinegar and toasted almonds. These go particularly well with roast meats. Why not try them at your next Sunday lunch or Christmas dinner?
No criticism, no changes, no suggestions...except to make this, and just as the recipe is written. Few recipes are perfect as is, but this one is in that category. Beautiful, flavorful, and extraordinary vegetable side dish. I could eat it by the bowl full! If you rate this less than 5-stars, it's only because you don't like Brussels sprouts in the first place! - 05 Mar 2008 (Review from Allrecipes US | Canada)
Oh My Goodness...made these this evening. Shaved them with my ceramic slicer and nothing could be easier. Used olive oil and butter, then tossed in some REAL bacon bits at the end...Let them sit in the pan long enough to get a bit of brown/caramalized and they were delicious and nutty...even the teenaged boys who turned up their noses dove back for seconds. FOUR teens ate brussels sprouts!!! Hades has frozen over in our city. A definate KEEPER...thank you - 13 Jan 2008 (Review from Allrecipes US | Canada)
I have been making a similar recipe for years, and it has been a hit with even the non-brussel sprout lovers. I make it with a few differences.....instead of almonds, I use pine nuts. this is a very nice taste, saute until lightly toasted, and use seasoning salt. Also at he end, with the crumbled bacon, add sliced green onion tops. This is delicious!! - 04 Jan 2008 (Review from Allrecipes US | Canada)