Shredded Brussels Sprouts with Bacon and Walnuts
2 tablespoons cider vinegar
1 tablespoon brown sugar
1 tablespoon walnut oil (I used Olive Oil because it was on hand)
4 slices thick cut bacon
3/4 cup onion, thinly sliced
1 pound brussels sprouts, trimmed and shredded (I used shredding blade on my food processor)
1/2 cup toasted chopped walnuts
kosher salt, to taste
fresh ground black pepper, to taste
In a small bowl, whisk together vinegar, sugar, and oil; set aside. In a large skillet, cook bacon until crisp. Remove bacon, cut or crumble into pieces, and set aside. Pour off all but 2 tablespoons of drippings in pan (if there aren’t enough drippings to equal 2 tbsp, add a little butter or oil). Heat drippings over medium-high then add onion and shredded brussels sprouts. Cook, stirring constantly, for 3 to 5 minutes, or until just tender. Remove from heat and stir in bacon, walnuts, and dressing. Season with salt and pepper to taste. Serve warm. Serves 4.
Adapted from: www.pinchmysalt.com
I found this particular recipe on the website http://www.pinchmysalt.com/ but I also love to roast Brussels Sprouts and many other vegetables in a hot oven. For Brussels Sprouts trim ends and peel away outer leaves. Then quarter large sprouts and halve smaller ones. Place in a bowl with olive oil, balsamic vinaigrette, or other vinegar and oil based salad dressing. Toss until very lightly coated and place on a baking sheet. Roast in a 400-425 degree oven for approximately 15-20 minutes or until browned and crisp tender.
Either way, I think you'll find a new appreciation for the humble Brussels Sprout. Give them a try - they are especially good when served with sweet potatoes!