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


Ingredient Checklist


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

  • 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; total fat 26g; saturated fat 5g; polyunsaturated fat 6g; monounsaturated fat 13g; cholesterol 19mg; sodium 363mg; potassium 592mg; carbohydrates 14g; fiber 6g; sugar 4g; protein 9g; trans fatty acidg; vitamin a 878IU; vitamin c 99mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 75mcg; vitamin b12mcg; calcium 66mg; iron 2mg.