Warm Brussels Sprouts Slaw with Bacon

This recipe is inspired by British chef Nigel Slater’s book, Tender, Volume I, A Cook and His Vegetable Patch. Slater calls for blanching the whole Brussels sprouts before sauteing them in the bacon fat. Shredding the Brussels sprouts allows you to skip that step and yields a slaw-like side dish that’s great with roast beef, pork or fish. Juniper berries have an astringent quality that’s a nice counterpoint to the earthy sprouts and smoky bacon. If you don’t have them on hand, substitute a splash of gin (which is made from juniper berries) or, in a pinch, a squeeze of lemon. I like to season this dish with flaky Maldon salt, which comes from the town of Maldon, not far from where my husband’s family live in Essex.



2 Replies to “Warm Brussels Sprouts Slaw with Bacon”

  1. Fabulous! I make brussel sprouts with bacon often, I will totally have to try a slaw. I have only ever used Juniper berries with gamey meats like venison, never seen it used with a vegetable.

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