Brussels Sprouts Rule...Seriously.

Every once in a while I cook something that makes my husband go crazy. This almost never involves vegetables. When I announced that I was making brussels sprouts, he was definitely not on board. But, I proved him wrong with this one.

The best part of this recipe is the combination of interesting textures and flavors. There is a lot going on in this recipe and, honestly, what difference does the vegetable make when there are bacon and pine nuts involved? The sprouts are sliced so that they separate into little bits of fringe. Sautéed lightly so they retain their texture, they are utterly delicious.

These are by no means my own creation. If you do some searching, there are many variations for these “hashed” brussels sprouts. I was tempted by a recipe with lemon and parmesan, but ultimately, the pine nuts sitting in the fridge were calling. I think the bacon is great, but it could easily be left out to save a few calories without much loss of flavor.

Now he wants them twice a week. ‘Nough said.

Shredded Brussels Sprouts with Pine Nuts and Bacon
(adapted from allrecipes.com)

1 pound brussels sprouts
2 slices center cut bacon or 1/4 cup sliced pancetta
1 tsp olive oil
2 green onions, sliced
Salt
Pepper
¼ cup pine nuts

Shred the brussels sprouts carefully with a mandolin, or just slice with a knife.

Toast the pine nuts in a dry skillet until just barely golden. Remove to a plate. They will continue to toast later when combined with the sprouts.

Cook the bacon in a skillet over medium high heat. Remove the bacon from the pan and set aside. Keep the bacon fat in the pan and add a teaspoon of olive oil, if needed. Add the shredded brussel sprouts to the hot pan and stir frequently. Sprinkle with salt and pepper. Add the green onions and pine nuts. Sauté until tender but not soggy, about 5 minutes. Crumble the bacon and mix into the brussel sprouts. Serves 4.