🥓 Shaved Brussels Sprouts with Bacon & Pecorino: The Side Dish That Steals the Show
You think you hate Brussels sprouts? Cool story. Shave them thin, toss in crispy bacon, shower with salty Pecorino, and suddenly everyone “mysteriously” loves vegetables. This dish hits crunchy, salty, cheesy, and lemony all at once. I make it for weeknights and it still passes the dinner-party test. 🙂
⚡ Quick Snapshot
- 20-minute cook time. One skillet, zero stress.
- 5 core players: Brussels sprouts, bacon, Pecorino Romano, garlic, lemon.
- Flavor profile: smoky, salty, bright, and slightly nutty.
- Meal matchmaker: roasted chicken, steak, salmon, or a runny fried egg on top.
- Make-ahead friendly: prep sprouts and bacon early, finish fast before serving.
🥬 Why This Combo Works (AKA The Delicious Science)
| MVP | Superpower | Why You’ll Dig It |
|---|---|---|
| Brussels sprouts (shaved) | Tender-crisp texture, caramelizes fast | Sweet, nutty, not bitter when thin |
| Bacon | Fat + smoke | Crispy bits = flavor confetti |
| Pecorino Romano | Salty, tangy punch | Big umami for minimal effort |
| Garlic | Aromatic baseline | Smells like you know what you’re doing |
| Lemon zest/juice | Bright finish | Cuts richness, makes flavors pop |
| Olive oil | Balanced fat | Helps everything brown beautifully |
Pro tip: Shave sprouts with a mandoline or food processor. Knife works too—just slice as thin as your patience allows.
🛒 Ingredient Lineup
| Item | Purpose | Amount |
|---|---|---|
| Brussels sprouts, trimmed & shaved | Main hero | 1.5 lb (about 680 g) |
| Thick-cut bacon, diced | Smoky crunch | 5–6 slices |
| Pecorino Romano, finely grated | Salty finish | ½ cup, packed |
| Garlic, minced | Flavor base | 2–3 cloves |
| Lemon (zest + juice) | Brightness | 1 lemon |
| Olive oil | Searing support | 1–2 tbsp |
| Red pepper flakes (optional) | Gentle heat | ¼ tsp |
| Salt & black pepper | Seasoning | To taste |
FYI: Pecorino hits sharper than Parmesan. If you only have Parm, it still slaps—just use a touch more salt.
🔥 15-Minute Skillet Game Plan
- Crisp the bacon. Medium heat. Render fat, stir until golden. Scoop bacon to a plate. Keep 1–2 tbsp fat in pan.
- Add olive oil if needed. Toss in garlic. Sauté 30 seconds until fragrant—no burning allowed.
- Pile in shaved sprouts. Season with salt, pepper, and red pepper flakes.
- Sear, don’t steam. Cook 5–7 minutes, tossing occasionally. You want tender-crisp with a few charry edges.
- Finish strong. Kill the heat. Stir in lemon zest, a squeeze of juice, crispy bacon, and most of the Pecorino.
- Taste and tweak. Need more acid? More salt? Final snowfall of Pecorino on top. Serve hot.
Bold move: Add a soft-fried egg on top and call it “dinner.” No one complains.
🎨 Easy Upgrades & Swaps
- Extra texture: Toasted almonds, walnuts, or pine nuts.
- Creamy moment: Dollop of crème fraîche or a splash of heavy cream in the last minute.
- Sweet balance: A drizzle of honey or maple if you like sweet-salty vibes.
- Herby lift: Parsley, chives, or thyme at the end.
- Pork-free route: Swap bacon for smoked almonds or a few drops of liquid smoke + olive oil.
- Cheese swap: Parmesan or Grana Padano if Pecorino is MIA.
🍽 Serving Ideas (Pair Like a Pro)
| Main | Why It Works |
|---|---|
| Roast chicken or turkey | Classic roast + bright, salty sprouts = harmony |
| Pan-seared salmon | Fatty fish loves lemony, crisp veg |
| Steak night | Cuts richness and adds bite |
| Grain bowls | Toss with farro or quinoa, add egg or chicken |
| Brunch plate | Next to eggs + toast = chef’s kiss |
🧊 Make-Ahead, Storage, and Reheating
- Prep ahead: Shave sprouts up to 2 days early. Store dry in a sealed container with a paper towel.
- Bacon plan: Cook bacon in advance; keep the fat separately for max flavor.
- Leftovers: Refrigerate 3–4 days.
- Reheat: Skillet over medium with a splash of olive oil or water. Microwave works, but you lose crisp edges (still tasty).
❓ Rapid-Fire FAQ
- Can I use pre-shaved sprouts? Yes, if they look fresh and dry. Wilted = sad texture.
- Bitter sprouts? Two fixes: shave thinner and finish with extra lemon.
- No Pecorino? Parmesan or even aged Asiago. Adjust salt.
- Dairy-free? Skip cheese, add toasted nuts and an extra squeeze of lemon.
💪 Health Perks (No Boring Lecture)
- High fiber = happy, full you.
- Brassica squad (sprouts) brings antioxidants.
- Lemon and olive oil keep things bright without heavy sauces.
- You control the bacon. Go light or go bold—your call.
🔚 The Crispy, Cheesy Bottom Line
Shaved Brussels sprouts with bacon and Pecorino turn a “meh” veg into a legit craveable side. You get crunch, smoke, salt, and lemony lift in under 20 minutes. Make it once, and it sneaks into your weekly rotation—promise.
So yeah, if you’ve been sleeping on Brussels sprouts, wake up and give this a whirl. Your taste buds will text you a thank-you later. 😉
