Brussels sprouts have me seeing double. They can be served shredded as a salad with shaved parmesan or caramelized in bacon fat with a sprinkling of crispy lardons.
For the first preparation, keep the stems on raw sprouts to get a good grip, and slice thin on a mandoline, using the safety grip that comes with it. Toss with a vinaigrette (see my post “A Simple Vinaigrette”), and use a vegetable peeler to shave parmesan on top.
To caramelize, cut thick bacon into lardons and brown in a cast-iron skillet, rendering the fat. Remove lardons to drain on paper, and turn off heat. Preheat oven to 400. Trim the stems of the sprouts and cut in half lengthwise (make sure they are dry). Stir around in pan to coat with bacon fat, and arrange cut side down. Place in oven until tender and brown on bottom. Garnish with lardons, and season if necessary.