Brussels Sprouts with Pecans and Bacon
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.
Ingredients
Directions
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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.
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Remove from heat. Season with salt and pepper, crumbled bacon slices and lemon juice. Add toasted pecans and toss to combine. Serve warm.