Shredded Brussels Sprouts with Pine Nuts & Halenda’s Double Smoked Bacon

Slivers of award-winning crispy bacon add salty and savory notes to brussels sprouts in this easy side dish that’s worthy of a wintery holiday feast, but also easy enough to make for a weeknight dinner. Developed by @zimmysnook

Maple Glazed Rack of Pork

Ingredients

1 ½ lbs brussels sprouts
8 slices Halenda’s Double Smoked Bacon, thick slices, diced
¼ cup olive oil
¾ cup (175 mL) pine nuts
Salt and freshly ground pepper

Directions

Remove root end and core from brussels sprouts, then run the sprouts through a food processor with a slicing disk attachment (if you don’t have one, you’ll need to slice the brussels sprouts thinly with a knife, so plan a little extra prep time!)
Heat a large skillet on medium heat, then add bacon. Sauté until beginning to crisp. Drain bacon fat, add olive oil, then add sprouts and sauté for 3 minutes. Cover pan and cook 2 minutes longer or until sprouts are crisp-tender.
Toss in pine nuts, sauté 1 minute and season with salt and pepper.