Shredded Brussels Sprouts with Bacon, Pecans and Dried Cranberries

This dish is perfect for the holidays or a Sunday roast chicken dinner.  It’s salty and sweet combination makes for a side that everyone will enjoy.  And it’s so easy to make – the hardest part is slicing the Brussels sprouts!

Photo of Shredded Brussels Sprouts with Bacon, Pecans and Dried Cranberries by David Bagosy

Shredded Brussels Sprouts with Bacon, Pecans and Dried Cranberries

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Ingredients

• 4 slices of bacon, cut in ½-inch pieces
• 2 pounds Brussels sprouts (about 30 to 34 sprouts), thinly sliced
• ¼ teaspoon salt
• ¼ cup water
• ¼ cup chopped dried cranberries
• ¼ cup chopped pecans

Instructions

1. Fry bacon in a large nonstick frying pan over medium heat until crisp, about 8 minutes.
2. Add Brussels sprouts, salt, water. Cook and stir until tender, but still crisp, about 7 minutes.
3. Remove from heat, toss with cranberries and pecans.

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Helpful Hints:

• Remember to take the Brussels sprouts off the heat just before you think they are done, as they’ll continue to cook while you plate and serve them.

• Pancetta or prosciutto can be substituted for bacon.