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.

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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; 26 g total fat; 5 g saturated fat; 6 g polyunsaturated fat; 13 g monounsaturated fat; 19 mg cholesterol; 363 mg sodium. 592 mg potassium; 14 g carbohydrates; 6 g fiber; 4 g sugar; 9 g protein; 0 g trans fatty acid; 878 IU vitamin a; 99 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 75 mcg folate; 0 mcg vitamin b12; 66 mg calcium; 2 mg iron;

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