Shaved Brussels Sprouts with Bacon and Blue Cheese

Do you need a last minute Thanksgiving side dish? Look no further. 

This one is SO delicious and so easy, and can be finished while someone else is carving the turkey. Or even after the potatoes are mashed. It's a super last minute green vegetable creation. And it only has three ingredients! THREE!

It's the perfect mixture of salty and tangy, and cabbage-y. And it's quite beautiful, too with those specks of blue cheese. 

This is no green bean casserole. (There's a place for that, too - I'm just saying some people might enjoy a fresh take on a green vegetable, ahem.)

And if your Thanksgiving menu is already full, just try this another time! It's great with pork tenderloin (my fave!), steak, baked chicken, or just by itself. 

Happy Thanksgiving!

Shaved Brussels Sprouts with Bacon and Blue Cheese
1 pound brussels sprouts, trimmed
4 slices bacon, center cut preferred
1/4 cup blue cheese crumbles

Fit a food processor with the slicing blade, and run all the brussels through it to create super thin slices. If you don't have a food processor, slice the brussels as thinly as you can. You can do this step ahead of time, and refrigerate until you're ready to cook.

Cut the bacon into thin strips with a kitchen shears, then saute in a large skillet over medium heat until nearly crispy. Remove with a slotted spoon to a paper-towel lined plate.

Drain off all the bacon fat, except about 1 Tbsp. Heat the bacon grease until it's hot, then add the sliced brussels, and saute, stirring constantly, for 2-3 minutes, or until slightly wilted. Remove from the heat and stir in the bacon. 

Transfer to a serving dish and sprinkle with the blue cheese.  

Serves 6.