A delicious side dish perfect for Thanksgiving, potlucks, or any other dinner. You can use this as a make-ahead recipe or eat them right away. They're simply irresistible.
Slice the Brussels Sprouts in a food processor.
Dice the bacon into 1/2 inch pieces.
Cook the bacon in the dutch oven until it is crispy, then remove with a slotted spoon to a paper towel-lined plate.
Remove the bacon grease from the pan, leaving about 2 T. behind.
Saute the Brussels Sprouts in the bacon grease with some salt until they are just tender. Be careful not to overcook or they will become gray and mushy.
When they are finished cooking, salt to taste and stir the crumbled bacon back in.