- Cook Time
- Prep Time
- 2 1/2 pounds Brussels sprouts, trimmed
- 8 slices bacon, cut crosswise into 1/4-inch pieces
- 4 tablespoons olive oil
Working in batches and using the slicing blade on your food processor, shred the Brussels sprouts. (You should have about 10 cups.)
Place half the bacon and oil in a large skillet. Cover and cook over high heat until the bacon is crispy and brown and most of the fat is rendered, 2 to 3 minutes.
Add half the sprouts to the skillet; season with salt and pepper. Cover and cook until the sprouts begin to soften, 1 to 2 minutes. Uncover and cook, tossing occasionally, until the sprouts are crisp-tender, about 2 minutes. Transfer to a bowl; repeat with the remaining bacon, oil and sprouts.