Shredded Brussels Sprouts With Bacon and Onions |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I love Brussels sprouts and think they have an undeserved bad reputation with so many because they are often overcooked. (Cooking Brussels sprouts releases sulfur compounds; when overcooked, they develop an unpleasant sulfurous flavor and smell.) In this recipe, adapted from Eating Well (October/November 2006), a small amount of bacon goes a long way to impart its wonderful, smoky flavor to the sprouts. Ingredients:
2 slices bacon |
1 small yellow onion, thinly sliced |
1/4 teaspoon salt (or to taste) |
3/4 cup water |
1 teaspoon dijon mustard |
1 lb brussels sprout, trimmed, halved and very thinly sliced |
1 tablespoon cider vinegar |
Directions:
1. Cook bacon in a large skillet over medium heat until crisp (5 to 7 minutes); drain on paper towels, then crumble.
2. Add onion and salt to the drippings in the pan and cook over medium heat, stirring often, until tender and browned (about 3 minutes).
3. Add water and mustard, scraping up any browned bits, then add Brussels sprouts and cook, stirring often, until tender (4 to 6 minutes).
4. Stir in vinegar and top with the crumbled bacon.
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