Brussels sprouts and bacon were made for each other! I’ve made this Warm Shredded Brussels sprouts with Bacon recipe so many times and even people who aren’t Brussels sprout fans like this. This dish is a great side dish and pairs well with pork, chicken, or seafood.
I have made this dish hundreds of times and it’s definitely one of my favorite ways to eat Brussels sprouts. Warm Shredded Brussels Sprouts with Bacon is such a comforting dish but the addition of bacon and a drizzle of apple cider vinegar make it irresistible! I think my favorite part is the apple cider vinegar drizzled over the top. The cider vinegar gives it the right amount of acidity to brighten the flavor of the Brussels sprouts. I even love to eat a big bowl of the Warm Shredded Brussels sprouts with Bacon for a healthy, filling lunch. All I can say is YUM!
INGREDIENTS TO MAKE WARM SHREDDED BRUSSELS SPROUTS WITH BACON
- Brussel sprouts
- Bacon
- Water
- Salt
- Freshly ground pepper
- Apple cider vinegar
HOW TO MAKE WARM SHREDDED BRUSSELS SPROUTS WITH BACON
- Trim the Brussels sprouts by cutting the bottom off and removing the outer leaves, if needed.
- Rinse well; shred in a food processor fitted with a slicing blade.
- Set aside.
- In a large 12-inch skillet, cook bacon until crisp, about 4-5 minutes; transfer to paper towels.
- Drain all the rendered bacon fat except 1 Tablespoon.
- Add the shredded Brussels sprouts and 1 cup water; season with salt and pepper.
- Reduce heat to medium-low. Cover and cook stirring occasionally, 20-25 minutes or until sprouts are tender.
- Add more water only if sprouts become dry.
- Serve with bacon crumbled on top and drizzle with apple cider vinegar.
OPTIONAL TOPPINGS
- Toasted hazelnuts
- Pecans
- Pomegranate seeds
- Dried cranberries
- Blue cheese crumbles
- Shaved Manchego
- Shaved Parmigiano-Reggiano cheese
Warm Shredded Brussels Sprouts with Bacon
Ingredients
- 1 lbs Brussel sprouts, washed and trimmed
- 3-4 slices bacon
- 1 cup water
- kosher salt and fresh ground pepper
- 2 Tbsp apple cider vinegar
Instructions
- Trim the Brussels sprouts by cutting the bottom off and removing the outer leaves, if needed. Rinse well; shred in a food processor fitted with a slicing blade. Set aside.
- In a large 12-inch skillet, cook bacon until crisp, about 4-5 minutes; transfer to paper towels. Drain all the rendered bacon fat except 1 Tablespoon.
- Add the shredded Brussels sprouts and 1 cup water; season with salt and pepper. Reduce heat to medium-low. Cover and cook stirring occasionally, 20-25 minutes or until sprouts are tender. Add more water only if sprouts become dry.
- Serve with bacon crumbled on top and drizzle with apple cider vinegar.
Notes
- Optional toppings: toasted hazelnuts or pecans, pomegranate seeds, dried cranberries, blue cheese crumbles, shaved Manchego or Parmigiano-Reggiano cheese.
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