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.

Source: Midwest Living

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Recipe Summary

Servings:
4
Yield:
3 1/2 cups
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Ingredients

Ingredient Checklist

Directions

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

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  • 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; fat 26g; cholesterol 19mg; saturated fat 5g; carbohydrates 14g; mono fat 13g; poly fat 6g; insoluble fiber 6g; sugars 4g; protein 9g; vitamin a 878.1IU; vitamin c 99.1mg; thiamin 0.4mg; riboflavin 0.2mg; niacin equivalents 2.2mg; vitamin b6 0.4mg; folate 74.9mcg; vitamin b12 0.1mcg; sodium 363mg; potassium 592mg; calcium 66mg; iron 2.3mg.
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