Shredded Brussels Sprout With Bacon, Cranberries + Brown Sugar

Shredded Brussels Sprout With Bacon, Cranberries + Brown Sugar

https://www.cutoutandkeep.net/projects/shredded-brussels-sprout-with-bacon-cranberries-plus-brown-sugar • Posted by Simmer + Sauce

Brussels sprouts are in the cruciferous category of vegetables, which also includes cabbage and broccoli. Health-wise, these little guys are low in calories and fat, they are high dietary fiber and contain 20 essential vitamins and minerals, making them a preferred vegetable for me. Crispy salty bacon, cranberries and pecans mixed with a touch a sweetness, blend together nicely making this a hearty side dish that you can enjoy hot or at room temperature. This shredded Brussels sprout recipe makes a great side dish at any meal and is perfect for holiday time, as it highlights many wonderful autumn and winter ingredients.

You will need

Brussels Sprouts Freshly Ground Black Pepper 4 Pieces uncured slab Bacon 1 tbsp Light Brown Sugar Dried Cranberries Pecans , roughly chopped 1 tbsp Extra Virgin Olive Oil Salt

Project Budget

Time

Difficulty

Description

Brussels sprouts are in the cruciferous category of vegetables, which also includes cabbage and broccoli. Health-wise, these little guys are low in calories and fat, they are high dietary fiber and contain 20 essential vitamins and minerals, making them a preferred vegetable for me. Crispy salty bacon, cranberries and pecans mixed with a touch a sweetness, blend together nicely making this a hearty side dish that you can enjoy hot or at room temperature. This shredded Brussels sprout recipe makes a great side dish at any meal and is perfect for holiday time, as it highlights many wonderful autumn and winter ingredients.

Instructions

1. In a medium sauté pan cook the bacon, turning once, till golden in color and crispy, about 5 minutes. Reserve the bacon fat for later. When cool, crumble the cooked bacon and set aside.

2. Using a kitchen mixer such as a Cusinart fitted with a shredding blade, shred the Brussels sprouts. Discard any large pieces that did not shred entirely.

3. Place a large sauté pan over medium-high heat. Add the olive oil and the reserved bacon fat. When hot, but not smoking, add the shredded Brussels sprouts, salt and some black pepper and sauté stirring occasionally for about 4-5 minutes. Add the brown sugar, stir to coat and cook an additional 30 seconds.

4. 

   Stir in the crumbled bacon, cranberries and pecans. Adjust the seasoning to taste and serve hot or room temperature.