Ingredients
- Brussels sprouts, trimmed and shredded: 1 pound
- Bacon, cooked and crumbled: 4 slices
- Olive oil: 2 tablespoons
- Garlic, minced: 2 cloves
- Red pepper flakes: 1/4 teaspoon
- Balsamic vinegar: 1 tablespoon
- Salt: 1/4 teaspoon
- Black pepper: 1/4 teaspoon
Instructions
- Step 1: Heat olive oil in a large skillet over medium heat.
- Step 2: Add the shredded Brussels sprouts and cook, stirring occasionally, until they are tender and slightly browned, about 8-10 minutes.
- Step 3: Stir in the minced garlic and red pepper flakes and cook for another minute until fragrant.
- Step 4: Remove the skillet from the heat and stir in the crumbled bacon and balsamic vinegar.
- Step 5: Season with salt and pepper to taste.
Notes
- Store leftover Brussels sprouts in an airtight container in the refrigerator for up to 3 days.
- For best results when reheating, sauté the sprouts in a skillet with a little extra olive oil to restore their crispness.
- Serve these shredded Brussels sprouts as a flavorful side dish alongside grilled chicken or steak.
- Don't overcrowd the pan; cook the Brussels sprouts in batches if necessary to ensure even browning and avoid steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American