Food

Bonus holiday cooking adventures: Shredded Brussels sprouts

Shredded Brussels sprouts with bacon and hazelnuts

Shredded Brussels sprouts with bacon and hazelnuts

I could not even go near brussels sprouts — which means I didn’t even want them on my plate, let alone touching the other food on my plate — until I was an adult and learned to roast them in a 400 degree oven. Suddenly, a vegetable that had been unpalatable to me became delicious.

So when I ran across this recipe for shredded Brussels sprouts that is cooked on top of the stove in chicken broth and a little bacon fat, I was a little doubtful I would go for it. But yum! It was great! This would also make a great side dish at Thanksgiving so test it out beforehand if you’re looking for some low calorie choices. Just a little bacon fat and some hazelnuts go a long way to make these Brussels sprouts really tasty.

A couple of tips. Don’t cheat on the bacon fat.  There is a lot more than 1-1/2 teaspoons of fat left in the pan after frying the bacon. Pour it all out then measure it to add some back in.  Using it all adds up to a lot of calories, and it really doesn’t take much to flavor this dish.  Also, one serving is about 3/4 of a cup, and it’s about 60  calories. So this is an indulgence you can fill up on.

So enjoy!

Shredded brussels sprouts with bacon and hazelnuts
From Cooking Light Magazine

Ingredients

1/2 cup chopped bacon (about 3 slices — I used 5 slices; it was less than half a cup, but I stopped there.
1/2 cup fat-free, less-sodium chicken broth
13 cups thinly sliced Brussels sprouts (about 2 pounds)
1 teaspoon salt (I omitted)
1/2 teaspoon freshly ground black pepper
3 tablespoons chopped hazelnuts, toasted

Preparation

Cook bacon in a large Dutch oven over medium-high heat 4 minutes or until crisp. Remove the bacon from pan, reserving 1-1/2 teaspoons drippings in pan; set bacon aside. Add chicken broth to pan; bring to a simmer. Add sliced Brussels sprouts; cook 4-6 minutes or until crisp-tender, stirring frequently. Sprinkle with salt and ground black pepper, tossing gently to combine. Sprinkle evenly with bacon and hazelnuts. Serve immediately.
Quick tip: Use a food processor’s thin slicing blade attachment to prepare the Brussels sprouts.

I sliced these thinly by hand with a sharp knife. It didn't take too long, but you could use a food processor to slice these more quickly.

I sliced these by hand with a sharp knife. It didn’t take too long, but you could use a food processor to slice these more quickly.



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