Who would have ever thought Brussel sprouts would make such a comeback? They’ve had a bad rap for years but can be truly delicious if prepared by sauteeing or roasting them. This recipe from Pinch My Salt was fabulous and makes an excellent side dish to beef or pork. Casey and I both loved it!

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 (you can use the shredding blade on a food processor)
1/2 cup toasted chopped walnuts
kosher salt, to taste
fresh ground black pepper, to taste
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.
Servings: 4
Linked to Ekat’s Kitchen Friday Potluck, Fudge Ripple Tuesday Night Supper Club and Real Sustenance Seasonal Sundays.

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