Delicious side dish recipe with roasted shredded brussel sprouts and bacon, the perfect side dish to any meal!
Roasted Shredded Brussel Sprouts with Bacon Recipe
Let me preface this by saying I have never in my life had a brussel sprout. They were my forbidden vegetable.
We were in a local market this week though and I couldn’t help but buy a whole bunch of them. I had no idea what I would do with them.
After much thought, I figured they couldn’t be much different than cabbage. You’ve probably noticed I don’t have very many side dish or vegetable dishes on here.
I don’t really cook a lot of them to be honest. I struggle with how to make them taste delicious or be unique. Of course, my baked brown sugar carrots or this cheesy asparagus recipe is always a hit at the kitchen table.
I had seen similar ideas to this Roasted Shredded Brussel Sprouts with Bacon Recipe floating around magazines and pinterest, but when it came to making this recipe, I couldn’t find what I was looking for! So I winged it! I think I did pretty good because now it is a staple in our home!
How to Make This Roasted Shredded Brussel Sprouts with Bacon Recipe:
After rinsing, I sliced the brussel sprouts. If you have a shredding blade for a food processor, you could use that as well or even a box grater.
And then I tossed the shredded Brussels Sprouts with extra virgin olive oil, balsamic vinegar, salt, pepper and diced bacon (uncooked). I roasted them at 375 degrees for 30 minutes on a prepared baking sheet.Toss the mixture every 10 minutes or so to prevent them from sticking and burning.
See how easy? And oh my goodness, so delicious! Next time? I will be doubling this recipe! My husband and I devoured it.
Don’t forget to pin this recipe for Roasted Shredded Brussel Sprouts with Bacon!
- 1 lb brussel sprouts, shredded or thinly sliced
- 6 pieces chopped bacon, uncooked
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- salt, pepper
- Shred brussel sprouts,
- Toss brussel sprouts with remaining ingredients
- Roast at 375 degrees for 30 minutes, tossing the mixture about every 10 minutes.
- Drizzle olive oil and balsamic vinegar over the roasted shredded brussel sprouts after coming out of the oven.