1½ pounds Brussels sprouts (larger sprouts are easier to shave, but smaller sprouts will also work fine)
12-ounce package bacon (we used apple wood)
Non-stick pan spray
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Using a mandoline on the setting that cuts 1/8th-inch slices, hold the stem, slice all of the Brussels sprouts and discard the stems. Set shavings aside.
Cut the bacon into pieces by slicing the whole 12-ounce slab of slices in half, then stack and slice.
Heat a large sauté pan over medium high heat and once hot, spray* with pan spray. (*Pull pan off flame before spraying pan.)
Add bacon and cook until just short of crisp, about 5-8 minutes.
Use a spider or slotted spoon and remove the bacon to a bowl or plate.
Pour off all but ¼ cup of the bacon fat.
Add the shaved sprouts and sauté about ten minutes or until your desired doneness. We like them a little underdone so ours were cooked in eight minutes.
Add the reserved bacon, salt and pepper and cook just to heat.