Wednesday, January 15, 2014

Shredded Brussels Sprouts with Toasted Pine Nuts

We happen to love Brussels Sprouts. I have previously posted 4 recipes using Brussels Sprouts.
I like something other that just roasting them all the time.

3/4 C  (6 TBS) butter, divided
1 box of Vegetarian Bacon or 1/2 pound of real bacon, roughly chopped and cooked until crispy. For the Vegetarian Bacon, add about a TBS of vegetable oil.
1 C pine nuts
2 pounds of Brussels Sprouts, core and shred in a food processor, on a Mandolin or thinly slice.
4 Green Onions, finely sliced
1/2 tsp seasoning salt (your choice)
black pepper to taste

In a 10 " cast iron skillet or any large skillet:
Heat the skillet on medium high heat
Cube 1/4 C (4TBS) of the butter and add it to the skillet
When it melts, add the pine nuts and saute until slightly browned.
Add sprouts, onion, seasoning, salt and pepper.
Reduce heat to medium and cook until sprouts are wilted and tender, about 10 - 15 minutes.
At the very end add the additional 2 TBS of butter and stir well.
Remove from heat and stir in the bacon just before serving.

Peace in the Kitchen!

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