Happy Saturday! Today's recipe is yet another one that would be a great addition to your Thanksgiving table. I made this side dish for a pre-Thanksgiving dinner that my sister Julia, my friend Katie, Ryan, and I had the other night. It was quite the spread, including a 16 pound turkey, some amazing pear and cherry stuffing, these brussels, and homemade pumpkin ravioli (I'm still in awe at Julia's pasta-making skills!). Come back tomorrow to see what we indulged on for dessert!
If you're looking for a "lighter" side dish amongst the gratins and casseroles, this is a strong contender. I'd never had brussels sprouts shredded before as we typically roast them. Ryan was very skeptical about this method of cooking them and wasn't shy about telling me so. I ended up having to fight him for the leftovers, so I think we have a new fan on our hands ;) Other opinions? Katie said it reminder her of the broccoli salad with bacon and mayo (but better!), and Julia said the best part was the bacon. A win all-around!
One Year Ago: Rosemary Bread (Ryan still talks about this bread and claims its his favorite ever!)
Shredded Brussels Sprouts with Bacon and Walnuts
from Pinch my Salt
-2 tbsp cider vinegar
-1 tbsp brown sugar
-1 tbsp olive oil
-4 slices bacon
-1 pound brussels sprouts, trimmed and shredded
-1/2 cup toasted chopped walnuts
-salt & pepper, to taste
1. In a small bowl, mix vinegar, brown sugar, and oil. Set aside. In a large skillet, cook bacon until crisp, removing slices from the pan and crumbling into small pieces.
2. Remove drippings from the pan, reserving 2 tbsp and keeping in the pan. Heat drippings over medium high and add brussels sprouts, cooking and stirring for 3-5 minutes, until tender.
3. Remove pan from heat and stir in walnuts, bacon, and dressing. Season with salt & pepper. Serve warm.