This bacon Brussels Sprouts recipe has turned into one of our favorite side dishes. It is a combo of two recipes I found on Pinterest from The Fit Cook and Heather Christo, which were both delicious. This version evolved because it was the easiest for me to make with what I usually have in the pantry and fridge.
For the Salad:
1/2 lb Brussels Sprouts
2 pieces bacon (make sure the brand is gluten-free, we prefer uncured, nitrate and nitrite-free Applewood smoked bacon)
1 stalk celery, chopped
For the Vinaigrette Dressing:
2-3 shallots, minced
2 tsp stone ground mustard (make sure it is gluten-free b/c some are made with grain vinegar that can trigger a reaction)
1/2 cup extra virgin olive oil
1/2 cup red wine vinegar
Kosher salt and freshly ground pepper
Mix all the ingredients for the vinaigrette dressing together. I like to prepare it ahead of time because the flavors get better over time. I use a portion of dressing for this recipe and store the rest in the fridge. Let it come to room temp before using it if stored in the fridge.
Cook the bacon over medium heat in a cast iron skillet to render the bacon fat. Make sure your cookware is only used for cooking gluten-free food so that cross-contamination is avoided. When the bacon is crispy, remove it and set aside on a paper towel to absorb the excess fat.
While the bacon is cooking prepare the Brussels sprouts. Cut off the bottoms and discard the outer layer of leaves. Cut in half and peel the leaves off until just a small center is left. Chop the centers. Add the Brussels Sprouts to the bacon fat in the skillet. Cook over medium-high heat for a few minutes, stirring often.
Once tender, add the cooked Brussels Sprouts to a bowl and toss with about 1/4 cup of the dressing. Add the crumbled bacon and chopped celery. It makes a wonderful side dish, especially with a turkey burger and roasted sweet potatoes!