Brussels Sprouts… love them or hate them? I guess it would depend on how they’re prepared. One thing is for sure. When prepared with bacon, I have a hard time resisting them! I recently made this Shredded Brussels Sprouts side dish and I think I’ve found my preferred way to prepare Brussels sprouts going forward. Shredded ribbons of Brussels Sprouts are sautéed with softened onions and garlic before tossing with crumbled bacon and parmigiano reggiano cheese. This is one delicious way to get folks on the Brussels Sprouts bandwagon!…
For this dish, adding bacon definitely elevates it to another level. Aside from the bacon, I especially like that the brussels sprouts are cut into shreds or ribbons. It almost is like a warm coleslaw only better. If you have kids (or adults) you’d like to turn onto brussels sprouts, here’s one way to do it!
recipe adapted from AllRecipes
1/4 cup butter
1 onion, minced
2 garlic cloves, minced
2 pounds Brussels sprouts, cored and shredded
1/4 cup grated parmigiano reggiano cheese
salt and pepper to taste
Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, reserving 2 tablespoons grease, crumble and set aside.
Add Brussels sprouts to the pan and season with seasoning salt and pepper. Cook over medium heat until sprouts are wilted and tender, 10 to 15 minutes. Stir in crumbled bacon and cheese just before serving.