Wednesday, January 31, 2018

Roasted Shredded Brussels Sprouts

Yum

I love Brussels Sprouts! Since we try to "eat the seasons," and they are only fresh and local in the fall and winter here, I buy them quite often during that time from a local farm or farmers market and enjoy them a multitude of ways.

The other day I saw a recipe for a shredded Brussels Sprouts salad, so that got me thinking of trying to shred some to roast. I played around with a few ideas, and finally settled on this recipe.


The Brussels Sprouts cooked this way are wonderful; the little crispy edges of the sprouts and the diced onion just go so well together. Topping them with the toasted pecans and crumbled bacon just pushed it over the top and the maple balsamic vinegar adds just the right touch of sweet and tart. It's delicious!




RECIPE
Ingredients
1 lb fresh Brussels Sprouts
3 strips of bacon
1 cup pecans or walnuts, chopped medium
1 small onion, diced
2 tbls Maple Balsamic vinegar (1 tbls balsamic vinegar and 1 tbls pure maple syrup)

Method
Preheat oven to 350 degrees. Whisk 1 tbls balsamic vinegar and 1 tbls maple syrup together to combine and set aside.

Cut bottoms and remove any blemished leaves from the fresh Brussels sprouts; shred in food processor using slicing blade.

Toast pecans or walnuts on a large rimmed baking sheet in the oven for a few minutes, or just until toasty. Remove from oven and set aside. Place the 3 strips of bacon on the baking sheet and cook until crispy; remove and drain on paper towels.

Discard all but 1 tablespoon bacon grease from baking sheet. Place the chopped onions on the baking sheet and move around with spatula to coat. Top with the shredded Brussels sprouts and stir around well. Bake 5 minutes, open oven and stir. Brussels sprouts will be turning a bright green and getting slightly browned on the edges. Continue to cook 2-3 more minutes, or until cooked through and edges are browned.

Remove from oven and spoon into a serving dish. Sprinkle with maple balsamic vinegar and toss well to coat. Top with toasted pecans and crumbled bacon. Serve immediately while hot.

Serves: 4 side dish servings

Also seen on Meal Plan Monday

Enjoy,
Mary

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