Shredded Brussels sprouts with hot bacon dressing
SmartPoints® value per serving
Six simple ingredients come together in just 30 minutes to feed a crowd of 12 a delicious side dish. Fit for your holiday table or your weeknight rotation, this Brussels sprouts dish is super family friendly. The warm bacon dressing does all the work of searing the thinly sliced Brussels sprouts to a perfect crisp-tender. A little mustard in the dressing adds a tang and kick that plays well against the earthy vegetable. Perfect for your roasted turkey, this slaw-like salad also works well with salmon and roasted chicken.
Uncooked Brussels sprouts
2 pound(s), tough ends trimmed
Uncooked reduced fat center cut bacon
¼ pound(s), finely diced
Apple cider vinegar
1 tsp, freshly ground
1 pinch, or to taste, optional
- Thinly slice Brussels sprouts with a sharp knife, or with a mandoline. (If you’re using a knife, cut each sprout in half, then lay it flat side down on a cutting board so it doesn’t wobble as you're cutting it into thin slices.) Transfer shredded sprouts to a large bowl.
- Cook bacon in a large nonstick skillet over medium heat until crisp, about 10 minutes. Turn off heat; stir vinegar, mustard and pepper into pan. Pour bacon dressing over sprouts; stir to combine. Season with salt (optional – will vary depending on the saltiness of your bacon); serve immediately.
- Serving size: 2/3 c
Choose center cut bacon whenever possible so you get more meat and less fat, but still so much flavor.