Brussels sprouts…people either love ’em or hate ’em. I happen to love ’em and this recipe elevates the humble, often hated vegetable. I loved the texture of the shredded brussels and the added smokiness and saltiness of the bacon. This is a great side dish for roasted meats, especially turkey and chicken.
We had a big garden when I was growing up and my dad always made sure there was space allotted for the brussels. When picked fresh, they are much sweeter than what’s available in most grocery stores (which can be bitter). Some stores (like Trader Joe’s) even sell them still on the stalk (that’s what I used for this recipe). Brussels are loaded with vitamin A, vitamin C, and folic acid. C’mon, I dare you to step outside of your comfort zone and give brussels a chance! You might actually find that you like them.
Shredded Brussels Sprouts with Bacon
-recipe adapted from Martha Stewart Everyday Food (November 2011)
1 pound brussels sprouts, ends trimmed
3 slices bacon
1 cup water
coarse salt and freshly ground pepper
cider vinegar (optional)
Shred trimmed brussels sprouts in a food processor fitted with a slicing blade. Set aside.
In a large nonstick skillet over medium heat, cook bacon until crisp, 4 to 5 minutes; transfer to paper towels to drain.
Discard all but 1 tablespoon rendered fat from skilled. Add brussels sprouts and 1 cup water; season with salt and pepper. Reduce heat to medium-low. Cover; cook, stirring occasionally, until sprouts are tender, 15 to 20 minutes (add more water if pan becomes dry). To serve crumble bacon over sprouts; drizzle with cider vinegar, if desired.