Brussels Sprout Chiffonade with Bacon & Almonds

Recipe provided by: Taste of Nova Scotia


3.5 cups brussels sprouts, thinly sliced*
1 cup sliced almonds
6 cloves garlic, thinly sliced
1/3 lb (150g) bacon
1/3 cup butter
1 lemon, juiced
  salt & pepper to taste


  1. To blanch the brussels sprouts boil a medium sized pot of water. Fill a bowl with cold water and set aside. Once water has boiled, slowly pour it over the brussels sprouts in a colander then transfer to cold water to halt the cooking. The shaved brussels sprouts should still be firm, but no longer raw.
  2. On a baking sheet toast almonds for ten minutes at 300F.
  3. On low heat, pan fry bacon for 5 minutes (drain fat if necessary), then add garlic and cook for another 5 minutes to soften.
  4. Combine brussels sprouts, almonds, bacon and garlic in a large mixing bowl. Add juice of one lemon, butter, salt and pepper. Toss and serve.

Serves 4

Recipe Hints * Try using a mandolin or sharp chef’s knife to thinly slice the brussels sprouts.

Recipe provided by: Jessica Emin, @thejessicaemin