SHREDDED BRUSSEL SPROUTS WITH BACON RECIPES
SHREDDED BRUSSELS SPROUTS WITH BACON RECIPE | MARTHA STEWART
This bacon-infused dish is almost like a brussels-sprouts hash.
Provided by Martha Stewart
Categories Pork Recipes
Total Time 40 minutes
Prep Time 10 minutes
Number Of Ingredients 5
Steps:
- Trim brussels sprouts; shred 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 skillet. Add brussels sprouts and water; season with coarse salt and ground pepper. Reduce heat to medium-low. Cover; cook, stirring occasionally, until sprouts are tender, 20 to 25 minutes (add more water if pan becomes dry).
- To serve, crumble bacon over sprouts; drizzle with cider vinegar, if desired.
SHREDDED BRUSSELS SPROUTS WITH BACON AND ONIONS RECIPE ...
I love Brussels sprouts and think they have an undeserved bad reputation with so many because they are often overcooked. (Cooking Brussels sprouts releases sulfur compounds; when overcooked, they develop an unpleasant sulfurous flavor and smell.) In this recipe, adapted from Eating Well (October/November 2006), a small amount of bacon goes a long way to impart its wonderful, smoky flavor to the sprouts.
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook bacon in a large skillet over medium heat until crisp (5 to 7 minutes); drain on paper towels, then crumble.
- Add onion and salt to the drippings in the pan and cook over medium heat, stirring often, until tender and browned (about 3 minutes).
- Add water and mustard, scraping up any browned bits, then add Brussels sprouts and cook, stirring often, until tender (4 to 6 minutes).
- Stir in vinegar and top with the crumbled bacon.
Nutrition Facts : Calories 45.2, FatContent 1.6, SaturatedFatContent 0.5, CholesterolContent 1.8, SodiumContent 145.9, CarbohydrateContent 6.5, FiberContent 2.2, SugarContent 1.8, ProteinContent 2.4
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