The hardest part of this flavorful side is shredding the Brussels sprouts, so if that's all that's stopping you, just buy a pouch pre-shredded sprouts.

Advertisement

Ingredients

Directions

  • Shred the Brussels sprouts using a food processor fitted with the slicing blade, a sharp knife or a mandoline.

    Advertisement
  • In a large, deep skillet over medium-low heat, toast the pecans, stirring often, until aromatic, 2 to 4 minutes; remove and set aside. Return skillet to stove; over medium heat, cook bacon slices until crisp. Transfer to paper towels and set aside. Add the shredded Brussels sprouts and toss to coat with the fat. Cook for 3 minutes, then add the garlic and cook 1 more minute or until sprouts are lightly wilted.

  • Remove from heat. Season with salt and pepper, crumbled bacon slices and lemon juice. Add toasted pecans and toss to combine. Serve warm.

Nutrition Facts

312 calories; 26 g total fat; 19 mg cholesterol; 363 mg sodium. 14 g carbohydrates; 9 g protein;

Reviews