Warm Brussels And House Bacon Recipe

Prepare Brussels Sprouts

Begin by cleaning the Brussels sprouts. Remove any damaged outer leaves and trim the ends. Slice them thinly using a sharp knife or a mandoline for even slicing.

Prepare Carrots

Peel the carrots and julienne them into thin strips.

Prepare Red Onion

Peel the red onion and slice it thinly.

Prepare Napa Cabbage

Chop the napa cabbage into thin ribbons.

Cook Bacon

In a large skillet over medium heat, add the bacon slices. Cook until crispy, about 6-8 minutes, flipping halfway through. Once cooked, remove the bacon and place it on paper towels to drain excess fat. Reserve about 1 tablespoon of bacon fat in the skillet.

Sauté Vegetables

In the same skillet with reserved bacon fat, add the shaved Brussels sprouts, carrots, red onion, and napa cabbage. Sauté for about 5-7 minutes until the vegetables are tender but still crisp.

Combine Ingredients

Crumble the cooked bacon over the sautéed vegetables. Add the gorgonzola cheese, toasted hazelnuts, and drizzle with pumpkin seed oil and balsamic glaze. Toss everything gently to combine.

Serve Warm

Serve warm, garnished with additional hazelnuts and a drizzle of balsamic glaze if desired.