Shredded Brussels Sprouts with Bacon and Walnuts Recipe (2024)

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Shredded Brussels Sprouts with Bacon and Walnuts Recipe (1)

If you aren’t a fan of whole brussels sprouts, try them shredded! These quick-sauteed shredded brussels sprouts tossed with crisp bacon, toasted walnuts, apple cider vinegar, and a touch of brown sugar are a delicious, healthy,and satisfying fall side dish.

It’s time for Fall Fest again and this week we’re celebrating brassicas – a genus of plants that includes cabbage, cauliflower, brussels sprouts, and more.

I chose to focus on brussels sprouts because they are currently available on the stalk and I think it’s fun to take home a giant, awkward stalk of brussels sprouts!

Shredded Brussels Sprouts with Bacon and Walnuts Recipe (2)

Up until a few years ago, I had never even seen brussels sprouts on the stalk. I really hadn’t thought too much about how they grew – I guess I assumed they grew out of the ground like tiny little heads of cabbage.

Thinking about it now, that seems a little silly, but you have to admit that the way they grow on this crazy stalk is a little silly looking, too.

I’m a sucker for strange looking produce, and as long as they seem fresh, I can never resist buying a hefty club of brussels sprouts when I see them at Trader Joe’s, Whole Foods, the local supermarket, or a Farmer’s Market.

Yep, they’re sold pretty much everywhere around here during the fall.

Shredded Brussels Sprouts with Bacon and Walnuts Recipe (3)

Harvesting the sprouts from the stalk is much simpler than you might think.Don’t make the mistake I did the first time I was presented with the challenge.

The sprouts don’t need to be cut off with a knife. It’s much easier (and safer) to snap them off with your fingers.It takes no time at all and you’ll end up with a big bowl of beautiful, fresh brussels sprouts. My stalk yielded close to two pounds.

The sprouts will probably range in size from teeny tiny to very large, so if you’re cooking them whole, you might want to sort them according to size and start cooking the larger ones first.

If you’re going to shred them like I did, size doesn’t matter.

I had this great plan for my brussels sprouts. I wanted to cook them with shredded apple and onion in a bit of bacon fat then toss in some cider vinegar, chopped walnuts, and blue cheese.

I had been dreaming about it all day. But when the time came to actually make the dish, I realized I was out of both apples and blue cheese!

Oh well, at least I had some good bacon and a bag full of fresh walnuts from my uncle’s ranch.I simplified the recipe to shredded brussels sprouts with bacon and walnuts and continued.

Shredded Brussels Sprouts with Bacon and Walnuts Recipe (4)

I rinsed the sprouts, trimmed the bottoms, and removed any ugly outer leaves. I briefly thought about slicing them by hand but laziness took over and I decided to send them through the slicing blade of my food processor instead.

My Cuisinart accomplished the task in about a minute.

Shredded Brussels Sprouts with Bacon and Walnuts Recipe (5)

Since the walnuts were still in the shell, I got out the hammer and cracked enough to equal about half a cup (plus enough to snack on while cooking).

If you’ve never had good, fresh walnuts, you really need to find some.The flavor is amazing – rich and sweet with absolutely no bitterness.

If you don’t have a nutcracker, no problem, it’s simple to open them with a hammer. Just hold the nut on a hard surface with the pointed tip facing up and hit the top with the hammer (not too hard) until it cracks open.

It will split in half or into four pieces and you can pick the walnuts out with your fingers (or a fork if they’re being stubborn).

I toasted the walnuts at 350 degrees for about 8 minutes before chopping and adding to the sprouts.I also ended up adding some sugar to the cider vinegar dressing since I didn’t have apples to provide the sweetness I was looking for.

I added a drizzle of walnut oil since I had some handy, but you could use a neutral-flavored oil or even a splash of apple cider to cut the vinegar in the dressing.

I loved the simple combination of brussels sprouts, bacon, and walnuts and didn’t even miss the extra ingredients I had planned on using.

But I’m still going to try it with apples and blue cheese next time!

Shredded Brussels Sprouts with Bacon and Walnuts Recipe (6)

More Brassicas from the Fall Fest Gang:

Caron at San Diego Foodstuff: Roasted Brussels Sprouts with Balsamic Vinegar
Food Network UK: Why I Love Cabbage Soup
Todd and Diane at White on Rice Couple: Spicy Brussels Sprouts with Mint
Paige at The Sister Project: Brussels Sprouts to Convert Even the Most Determined Haters
Liz at Healthy Eats: Kale 5 Ways (Including Kale Chips!)
Alison at Food2: All About Broccoli and Cauliflower
Michelle at Cooking Channel: Cauliflower with Sweet Potatoes
Kirsten at Food Network: Cheesy Brussels Sprouts
Caroline at Caroline at The Wright Recipes: Fresh Brussels Sprout Salad with Pears and Blue Cheese
Alana at Eating From the Ground Up: Brussels Sprouts Gratin
Gilded Fork: Bodacious Brassicas

Summer/Fall Fest 2010 Posting Schedule

7/28: Cukes and Zukes
8/4: Corn
8/11: Herbs, Greens, and Beans
8/18: Stone Fruit – I missed this one!
8/25: Tomatoes
9/1: Sweet and Spicy Peppers9/8: Garlic
9/15: White (or colorful “white”…but not sweet) Potatoes
9/22: Spinach
9/29: Apples
10/6: Fall Salads
10/13: Pumpkin + Winter Squash – I missed this one!
10/20: Pears
10/27: “Mad Stash” (as in what you’re shoving in freezer/jars/dehydrator, etc.)
11/3: Root veggies
11/10: Brassicas: incl. Brussels Sprouts, Cauliflower, Cabbage or other11/17: Sweet Potatoes

Yield: Serves 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients

2 tablespoons cider vinegar
1 tablespoon brown sugar
1 tablespoon walnut oil (or oil of your choice, or apple cider)
4 slices thick cut bacon
1 pound brussels sprouts, trimmed and shredded (I used shredding blade on my food processor)
1/2 cup toasted chopped walnuts
kosher salt, to taste
fresh ground black pepper, to taste

Instructions

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 bacon 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.

Nutrition Information:

Yield: 4Serving Size: 1
Amount Per Serving:Calories: 239Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 12mgSodium: 373mgCarbohydrates: 13gFiber: 4gSugar: 5gProtein: 9g

Shredded Brussels Sprouts with Bacon and Walnuts Recipe (2024)

FAQs

Why do you soak brussel sprouts before cooking? ›

The soak time tenderizes the sprouts so the middles are softer. Don't worry, they won't be soggy! I would never do that to you. If, like me, you don't mind some chew to your sprouts, you don't need to soak the Brussels sprouts prior to cooking.

Why won't my brussel sprouts get crispy? ›

Not using enough oil.

The other secret to ridiculously crispy Brussels sprouts is tossing them in plenty of oil. We like to use olive oil, but plain vegetable oil is great too. If the sprouts are well-coated, they'll caramelize and char instead of simply softening in the oven.

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Why do British eat brussel sprouts at Christmas? ›

Sprouts were still much of a novelty well into the 19^th century. However, their appearance in late autumn made them an ideal fresh vegetable for the table just as the idea of having a large feast to celebrate Christmas Day was taking root in Victorian sensibilities. They were a match made in heaven, at least for some.

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Why soak Brussels sprouts in salt water overnight? ›

For best results, soak your Brussels sprouts in salt water. Not only does salt act to tenderize the dense sprouts, but it will also help to season them all the way through. It won't take a lot -- just add 1 tablespoon of salt per 1 quart of water and toss in trimmed and halved Brussels sprouts.

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Should you cut Brussels sprouts in half before cooking? ›

If the sprouts are small, leave them whole before cooking. If they seem to be rather large or have a thick core, halve or quarter them into uniform pieces. If some are small and some are larger, leave the small ones just trimmed, and then cut the larger ones in half. Some leaves will fall off.

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Can you eat raw shredded brussel sprouts? ›

Brussels sprouts are a nutritious vegetable in the cruciferous family. While they're often enjoyed cooked using methods like roasting, steaming, or boiling, you can also enjoy Brussels sprouts raw. The most common side effect of eating raw Brussels sprouts is that they may cause gas in some people.

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Do you wash or cut brussel sprouts first? ›

Rinse under cold running water to remove any dust or dirt. Use a small knife to remove the sprout tip, and then remove any leaves that have bad spots. Raw: Slice thinly and toss with other shredded vegetables like cabbage, carrots, or beets.

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How long do shredded Brussels sprouts last? ›

Storing Chopped Brussels Sprouts

If you're cutting your Brussels sprouts before storing them, trim the ends, then place the cut or shredded sprouts in a food-safe plastic container, such as a GladWare^® Food Protection Container and store in the fridge. Cut Brussels sprouts should last around three days.

Do you flip Brussels sprouts in the oven? ›

Toss until the Brussels sprouts are evenly coated, then spread them out in an even layer on the baking sheet. Sprinkle evenly with a few generous pinches of salt and pepper, to taste. Then go around and flip each of the Brussels so that they are cut-side-down.

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Should you boil Brussels sprouts before roasting? ›

Unlike other vegetables, Brussels sprouts can be parboiled (even a day ahead) to reduce the roasting time without hurting their texture. That means the sprouts can be popped in the oven while the meat is resting before carving. Of course, if the main course is grilled or pan-cooked, the oven will be free for roasting.

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Why do brussel sprouts taste bad sometimes? ›

The bitter taste of Brussels sprouts comes from compounds called glucosinolates and their degradation products, he explains. These bitter tasting compounds are an important part of the plant's defence mechanism against leaf-eating enemies, such as insects, nematodes, slugs, and herbivores, like pigeons and deer.

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Why put crosses on brussel sprouts? ›

In fact, the tradition of cutting a cross in the base of a sprout might have less to do with culinary technique and more to do with superstition. In Medieval times, it was believed that evil spirits and demons lived between the leaves of the vegetable, and they would enter anyone who ate them, making them ill.

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What country eats the most Brussel sprouts? ›

Brussels sprouts

Love them or loathe them, the British eat more sprouts than any other European country. From the family Brassicaceae, the same family as cabbage, they are widely grown in Europe and North America. Although they look like tiny cabbages, they grow in a different way.

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What country is known for brussel sprouts? ›

Brussels sprouts resemble small cabbages. They are firm and bright green in color. They are believed to have originated from Brussels, Belgium.

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How long to soak Brussels sprouts in water before cooking? ›

Contributed by Whole Foods Market, Inc. To prepare, soak Brussels sprouts in a bowl of cold, salted water for 20 minutes. Preheat oven to 400°F.

Should sprouts be soaked? ›

However, the natural agents that protect them from early germination can wreak havoc in our digestive system. Soaking and sprouting replicates germination, which activates and multiplies nutrients (particularly Vitamins A, B, and C), neutralizes enzyme inhibitors, and promotes the growth of vital digestive enzymes.

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