shredded brussels sprouts

By Chezlamere

the best way to make this veg. five stars for sure. a real crowd pleaser even for sprout haters. Prepare them to the stage before mixing the bacon fat with sprout stage, and put them in the oven as your getting everything else on the table, it's fast and tastes best when just out of oven. I've made these many times and even if you forget about them for a bit and they seem burned, don't panic, they will be good. bacon will fix ANYTHING. They got a little browned once and i just sprinkled some shredded cheese and bacon over it and much tasting after about 1/2 got to the table and was a hit.

Ingredients

• 1 lb (500g) brussels sprouts, trimmed
• 1/2 lb bacon, diced up
• 1 tsp kosher salt,
• 1/4 tsp freshly ground black pepper
• 1-2 tbsp brown sugar
• 1/2 tsp onion salt
• 1 tsp chicken stock, powdered
• couple shallots, or 1/2 purple onion chopped.
• handful of dried cranberries (optn'l) I've never had any so never tried them, but sounds like it would be good

Preparation

Step 1

Slice the sprouts lenghtwise as thinly as possible, 1/8- 1/4 " using a sharp knife. some of the rounds will stay together others will fall apart, don't panic, all is well.
set them aside.
set oven at 425 - 450 depending on oven. Mine is hot so i use 425.

Brown the bacon in a skillet, when done to a crisp state, scoop out bacon and set aside, pour off bacon drippings into glass measure, (it's gonna be hot so be carefull)
Add brown sugar, onion salt, chicken in a mug or whatever chicken powdered flavor your using, Mix this all up. Set aside.

Mix the shallots, or onionis with the sliced brussel sprouts, pour the bacon fat mixture over the sprout mixture, and mix them up so completely coated.

spread mixture over a single layer on parchment paper lined sheet pan. You can add dried cranberries here if you want to add something interesting.

Put this into the oven in the middle rack at 425 for about 15 minutes. Half way through turn the whole mess over and spread out in a single layer again. Some will be browned, others will still be green.

Serve with bacon sprinkled over. These will go fast,