This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Brawley, who holds a degree in culinary arts and owns The Green Kitchen in Richmond, Va., shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.

 

Shaved Brussels Sprouts with Bacon and Shallots

3 thick slices of bacon
1¾ pounds Brussels sprouts, outer leaves removed
2 medium-large shallots
salt and pepper to taste

Heat oven to 350°.

Place bacon in freezer for about 15-20 minutes.

Working in small batches, place Brussels sprouts in the feed tube of a food processor fitted with a thin slicing disk.

Dice the shallots, then remove the bacon from the freezer and dice.

In a skillet over medium heat, render the bacon. Remove it with a slotted spoon, leaving the fat in the pan. Add the shallots, and sauté until almost translucent, about 3 minutes. Mix in the Brussels sprouts, then increase the heat to medium-high, and sauté until tender, about 8 minutes. Season with salt and pepper, then transfer to a serving bowl.

Top with the bacon, and serve.