Shredded Brussels Sprouts with Bacon, Pecans and Dried Cranberries

By BClover

Ingredients

• 4 slices of bacon, cut in 1/2-inch pieces
• 2 pounds Brussels sprouts (about 30 to 34 sprouts), thinly sliced
• 1/4 teaspoon salt
• 1/4 cup water
• 1/4 cup chopped dried cranberries
• 1/4 cup chopped pecans

Details

Servings 1
Adapted from karyosmond.com

Preparation

Step 1

Fry bacon in a large nonstick frying pan over medium heat until crisp, about 8 minutes.

Add Brussels sprouts, salt, water. Cook and stir until tender, but still crisp, about 7 minutes.

Remove from heat, toss with cranberries and pecans.

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.