|Finished Brussels sprouts- these pictures are only of half a recipe.|
The shredding of the sprouts in this dish is really what makes it special and gives it an interesting texture. Some of the pieces fall apart into ribbons and become extra soft, while other pieces are just crisp-tender. Delicious.
I began making these years ago from a recipe in a Cooking Light magazine. The original recipe called for hazelnuts. I have tried it with the nuts, and it was good, but I don't always have hazelnuts around the house. Pecans would work well if you wanted to add them. We find that there are so many dishes at Thanksgiving that contain some type of nut, it is nice to have a dish without them sometimes. Not to mention, there is enough nuttiness around the holiday table when family gathers together. I am sure you know what I mean.
Shredded Brussels Sprouts with Bacon- adapted from Cooking Light
4 slices thick cut bacon, chopped
1/2 tbsp olive oil
1/2 cup chicken stock
2 pounds Brussels sprouts, sliced into thin ribbons
1 tsp kosher salt
1/2 tsp ground black pepper
Heat the oil in a large pot on medium high heat. Add the bacon and cook until crisp and brown. Remove the bacon to a towel lined plate to drain. Add the stock to the pot. Use a spatula to scrap up any brown bits left by the bacon. Bring the stock to a simmer. Add the sprouts, salt and pepper, and cook 4-6 minutes until crisp-tender. Season to taste. Sprinkle the bacon on top and serve.