Shredded Brussels Sprout With Bacon, Cranberries And Brown Sugar

Boy did I hate Brussels sprouts when I was a kid?  To my six-year-old self, these were odd-looking vegetables not meant for human consumption.  Kudos to my parent, the Brussels sprouts kept returning and eventually, I learned to like them.  Now, older and wiser, I love them.  Their baby cabbage-like appearance, their strong almost spicy bitter flavor, all of it.  I often slice them in half and roast them with some olive oil and sea salt, but I also love to shred them.  Not only does this reduce the cooking time down to minutes, but it also makes them slaw-like and a great Fall/Winter side dish.

Brussels sprouts are in the cruciferous category of vegetables, which also includes cabbage and broccoli.  Health-wise, these little guys are low in calories and fat, they are high in dietary fiber and contain 20 essential vitamins and minerals, making them a preferred vegetable for me.  Brussels sprouts are native to the Mediterranean region but were later cultivated more readily near Brussels, from which they derived their name.  Commonly misspelled and pronounced, the correct name is “Brussels sprouts” but are often referred to as “Brussels sprouts“, “Brussel sprouts”, or “Brussel sprouts“.

These days you can even buy pre-shredded Brussels sprouts, making this easy recipe even easier.  Stores like Whole Foods, Trader Joe’s, and Safeway all carry this convenient option, which I encourage you to use to save time if needed (though I think you lose a bit of flavor if you go this route).  The best option is to find fresh sprouts from your local farmers market and shred them right before making them.

Crispy salty bacon, cranberries, and pecans mixed with a touch of sweetness, blend nicely making this a hearty side dish that you can enjoy hot or at room temperature.  This shredded Brussels sprout recipe makes a great side dish at any meal and is perfect for holiday time, as it highlights many wonderful autumn and winter ingredients.