Shaved Brussels Sprouts with Bacon & Purple Grits

Shaved Brussels Sprouts with Bacon & Purple Grits

Aside from the beautiful contrast of colors this dish is comforting and delicious. The grits are creamy and there is a bit of crunch from the Brussels and Bacon. It all comes together easily for a satisfying and tasty meal.

Serves 2-3

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Ingredients

1 lb (454 g) Brussels Sprouts
2 Shallots minced
2 cloves Garlic minced
4 slices Vegan Bacon cooked & chopped
1 tsp (5 g) fresh Sage chopped
1 cup (113 g) Vegan Parmesan grated
5 cups Vegetable Broth
1 cup (257 g) Grits ( I used Purple Rice Grits)
4 Tbsp (60 g) Vegan Butter divided
Salt & Pepper to taste

Note: You can use regular corn grits in place of the purple rice.

My favorite Vegan Bacon is from All Vegetarian Inc.

Directions

1. Prep the brussels sprouts by cutting off the ends and peeling away any discolored or loose leaves. With a very sharp knife carefully thinly slice them. You can also run them through a food processor. Set aside.

2. Cook the vegan bacon according to package directions. Once cooled give them a rough chop and set aside.

3. Cook the grits according to package directions. When they become creamy add in 2 Tbsp of the butter and the grated parmesan. Mix well and keep warm on low heat until ready to serve.

4. In a large pan, melt 2 Tbsp of butter on med high heat. Add in the chopped shallots and sauté until translucent. About 3-4 minutes.

5. Add in the sliced brussels sprouts and let them cook for 3 -5 minutes without stirring them. This will ensure that some of the brussels get crispy edges. Add in the garlic and flip the brussels sprouts over to cook again undisturbed for another 4 minutes.

6. Add the chopped bacon and sage and mix well. Season with salt & pepper and continue cooking for another 3 minutes.

7. Serve up a bowl of grits with a generous scoop of the brussels sprout mix on top.