Shredded Brussels Sprouts with Bacon and Walnuts

I am a recent convert to Brussels Sprouts; I remember as a kid the thought of them used to make me cringe. (I'm forcing myself to write "Brussels" because that's the correct way, but it looks so wonky.)

Then one night at a fancy restaurant, Dan's dinner came with a side of the tiny cabbages, and they were incredible!

Turns out Brussels are only disgusting when prepared how everything was prepared in the 80's. Frozen and microwaved.

I typically roast them, but I was looking for something a little fancier for a New Years side dish (to go with this pork). Dan suggested we just do the recipe that was linked with the pork, and voila:

Shredded Brussels Sprouts with Bacon and Walnuts

2 tablespoons cider vinegar
1 tablespoon brown sugar
1 tablespoon walnut oil (I used Olive Oil)
4 slices thick cut bacon (I used turkey bacon)
1 pound Brussels sprouts, trimmed and shredded
1/2 cup toasted chopped walnuts
kosher salt, to taste
fresh ground black pepper, to taste


Directions:
In a small bowl, whisk together vinegar, sugar, and oil; set aside.


In a large skillet, cook bacon until crisp. Remove bacon, cut or crumble into pieces, and set aside. Pour off all but 2 tablespoons of drippings in pan (if there aren’t enough drippings to equal 2 tbsp, add a little butter or oil).


Heat drippings over medium-high then add shredded Brussels sprouts. Cook, stirring constantly, for 3 to 5 minutes, or until just tender. Remove from heat and stir in bacon, walnuts, and dressing. Season with salt and pepper to taste. Serve warm.


We all loved them. I chopped all the Brussels by hand because I thought it would be easier than cleaning the food processor. Do not make this mistake. My fingers actually went numb from holding the knife so long.

FYI: I made this again a week later, just halving the Brussels, and it was just as good.