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 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.