Not too often do you hear 'fantastic' and 'Brussels sprouts' in the same sentence but this recipe is deserving of that. When I mentioned I was bringing Brussels sprouts to a holiday get together, my mom told me not to bother.  After eating this dish, my family now requests I bring it to every get together!

Shredded Brussels Sprouts

bacon

butter

pine nuts

Brussels sprouts,

green onions,

½ teaspoon seasoning salt

pepper

Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, reserving 2 tablespoons grease, crumble and set aside.


In the same skillet, melt butter in with reserved bacon grease over medium heat. Add pine nuts, and cook, stirring until browned. Add Brussels sprouts and green onions to the pan, and season with seasoning salt and pepper. Cook over medium heat until sprouts are wilted and tender, 10 to 15 minutes. Stir in crumbled bacon just before serving.


This recipe is definitely 5 stars!  Helpful Hint:  Try soaking these lovely little veggies in salt water for an hour or so prior to shredding them.  The salt water helps dispel the bitterness!  This recipe was so, very, very tasty!  Didn't change a thing and the recipe didn't need it.  Excellent!!!

I also got a "don't bother" and several turned up noses from my family when I said I was making this dish for Thanksgiving.  Everyone loved it, including a picky sister and my even pickier two year old.  Since then we have served it at 3 dinner parties.  The people that try just a spoon to be polite always go for seconds.  We end up sending the recipe home with everyone.  Contrary to what some say, I think it is great the next day.  My advice is to cook the bacon and do the shredding ahead of time.  Then it's much easier to throw together at dinner time.  Even if you're skeptical, try it!  You won't be disappointed.

Really good.  Not a fan of shredding them since it looks sloppy &amp; overcooks easily that way, so I quartered/halved them.  Turned out to be very tasty.  I even used pre-crumbled, pre-drained bacon, so it was less greasy/fattening, but just as delicious!

This is a very good recipe, but as written, it could use a couple of adjustments. The butter content could be halved, as the dish is a little too rich/greasy. Also, I'd recommend the cooking time be reduced to about 7 minutes. The finely shredded brussel sprouts come out much nicer if there is still a little bite in them--there's no risk of mush that way. I substituted turkey bacon for regular bacon. It was a big hit at my Thanksgiving dinner. I will make this again.

Halved recipe.  Used 3 slices pre-cooked bacon, 1 tsp. butter (for flavor) &amp; 2-3 Tbsp. olive oil (since didn't have much bacon grease).  Subbed pecans for pine nuts.  Did not core, just trimmed ends before shredding.  I like the flavor of roasted sprouts, so after cooking in a skillet, I finished cooking by roasting sprouts on a cookie sheet (400 degrees-15 min.) to give that "nutty" flavor.  Everyone really enjoyed &amp; will be making again soon!

I didn't find this recipes time intensive at all.  I used my food processor to shred the sprouts and it worked great.  Once the bacon was cooked, it went very quickly.  Excellent recipe!!!  Rave reviews and request for recipe by all!!!!

*****If you even like brussel sprouts, you will Love this dish.  I'm so glad I decided to make this at the last minute last night to go with my full blown turkey dinner.  I doubled the recipe as another reviewer suggested for leftovers since I love brussels, and i left out pine nuts because no one but me in my family of 5 likes nuts at all and do not feel like we missed a thing.  This is awesome!!  3lbs of spouts seems like a lot at first but they do cook down and you will want some the next day.  As I am typing this, I'm having a bowl and it's only 9:25AM!!!  Yes, it's that good! oh, and use your cuisinart or whatever you have to shred them.

This is the recipe that finally got me to eat brussel sprouts AND like them. Instead of shredding (like cabbages for cole slaw), I peel and separate each leaf from the "head" (like pulling petals off from a flower) and saute until wilted and not mushy. I think it looks nicer this way. I also like to add some thin slices of garlic to the oil for extra flavor, and so those who don't care to eat the actual garlic can pick them out easily.

Very yummy! Didn't shred the sprouts, quartered instead... the bacon added a great flavor, and we loved it. Thanks for the recipe-- will definitely use again!

I've never made brussels sprouts before, but this recipe was totally easy and yummy! I did skip adding the pine nuts(as they are not my fave), and only cut the sprouts in halves. Also, I added bread crumbs to the topping of bacon. I served this dish for Thanksgiving, and EVERYONE LOVED 'em.

I also make this recipe using proscuitto instead of bacon, and omitting the butter and onions.  This is a great recipe for those who dislike brussel sprouts!!!!!!!!!!!!

OMG!! Who would of thunk?  This recipe is totally awesome.  I believe in making a recipe exactly as written, the first time.  Afterall, it's only fair to make  a rating only when the recipe is followed. Anyway, this recipe is one of the BEST I've tried. I found myself taking forkfulls as it was cooking.  Couldn't even wait until it was finished.  In addition, I couldn't stop myself from having a little for breakfast the next day even though I planned on having it for lunch.  Yes, it's that good! I used my food processor to shred, so the consistency was perfect.  I wouldn't change a thing Can't wait to make it again .

I found this recipe 2 weeks ago and (after not EVER making brussels sprouts in 15 yrs. of marriage) I've made them 3 times for dinner and several times for my breakfast.  My kids LOVE them and I can't get enough.  Shredding IS THE KEY..I think the brussels sprout taste that everyone hates is hidden in the compact center.  Opened, shredded &amp; toasted and that taste is gone, replaced with nutty, sweet, salty, toasty goodness!!  I use pecans to save $$ &amp; I love them..I also toast with just e.v. olive oil, pecans, kosher salt &amp; pepper under the broiler (stir often) to save washing a pan &amp; calories.  VERY high in Vit. C, low cal. (no bacon) high in protein, and a cancer fighting veggie!  LOVE this recipe!!  :o)

This was flavorful and colorful but there was way too much pine nuts – half the amount would have been more than adequate.  We found ourselves dancing around them with our fork, and that disappointed me because pine nuts aren’t cheap. I felt it was an unnecessary waste of an expensive ingredient.  I added garlic just because, and I quartered rather than shredded the Brussels sprouts because it would be a shame to shred them and totally get rid of their cuteness.  Other than my disappointment with the pine nut overkill, Hubs and I both enjoyed this.  Just be careful not to overcook these – that could change everything!

I am always looking for new ideas and this recipe really intrigued me.  Brussel sprouts are regarded often as a vegetable of last resort, so I was looking for something different and this recipe came through with 5 stars.  Excellent taste, good presentation and just a lingering of the earthiness of the sprout.  Instead of pine nuts I added almonds (cheaper alternative).  It could use a little colour, so diced red pepper would be nice.  A very good recipe, thank you.

Yum! Super easy, really tasty! I didn't have any pine nuts so I used slivered almonds and it was great! This is getting saved in my recipe box for sure!!

Awesome. My girls have always loved brussel sprouts, but this recipe is like brussel sprouts on steriods! I never have pine nuts around, so I have substituted grated carrot. To cut back on the fat, I also use olive oil in place of the bacon grease. Thanks so much for sharing this recipe!

I've made this three times in the last few weeks. Incredibly delicious. I've tried using only the the bacon grease, only butter, and a combo of both like the recipe states. The consensus was that the bacon grease was a must. Butter is good, too, but not absolutely necessary. Pine nuts were the best option, but they can be pretty expensive. You can skip them all together and still be ok, but you can also swap in chopped pecans or walnuts. Just something to add crunch. I didn't know how to shred the brussel sprouts (and was too lazy to figure it out), so I just quartered them.

This is the 2nd Brussels sprout recipe made in my quest to place these little gems in the spotlight where they belong. This was easy to put together and made for a hearty and attractive side dish. The pine nuts added a unique texture and hint  flavour. I received a few "not bad" nods from those who, at times grudgingly, tolerate this veg. but those haters warding the sprouts off with crossed fingers didn't get past the first bite. The consensus is that if you really don't like the flavour of this unfortunate scorned morsel, it's unlikely that you will be wooed.

Here's what I did differently.  Our family loves brussels sprouts, so it wasn't a hard transition for us.  I quartered them, cooked the bacon and drained all the grease except 1/2 tbsp and only put in about 2 pats of butter.  I halved the amount of pine nuts, added a bit of minced garlic (maybe about a tsp or so), then added the sprouts, cooked for about 8 minutes total topped with the crumbled bacon and freshly grated parm.  It was exceptional.  This is a good base recipe that you can change to your taste.

Delicious!! A more coarse shred works better than a fine shred, bacon seals the deal. I make this every Christmas. A favorite.

I didn't find it rave worthy.  It was a decent dish, but not more so than my usual roasting of the brussels sprouts with seasoning and olive oil.

After reading the reviews, I used less pine nuts and threw a little EVOO in.  I also threw in some red pepper flakes because I like spice, more salt (1/2 tsp is not enough for my taste buds) and used turkey bacon.  The easiest and best way to shred the brussel sprouts is to throw them in a blender on the lowest setting, about 5 at a time.  I kept eating them as I was cooking them so that must tell you how delicious they are!

I liked this recipe.  We grow brussel sprouts in our garden and I am always looking for new ideas.  I used a mandoline to grate the sprouts.  I added chestnuts instead of the pine nuts and a bag of steamed brown rice and this was a great supper!

I make something similar but I love the pine nuts in this and shredding the brussel sprouts adds an extra...something good. I really enjoyed this as did the family! And this will be a new favorite side dish. Thank you!

Wow- this recipe is awesome! I have made it twice now- shredded the sprouts the first time, the second time I quarted the sprouts. I much prefer the texture when they are quartered. My DH, who proclaimed he was "not a fan" of brussels sprouts loves this recipe. When the sprouts are quarted, they are just as good the next day (I just had them for lunch!)

I was told that this recipe would make the non-brussel sprout lovers in my house love them. Didn't work.....at all, but it was very well liked by the brussel sprout lovers. Thank you!

Love this recipe. I used to be among those who hated brussels sprouts, but this recipe has made a believer out of me. Shredding the sprouts very thin with a good, sharp knife and getting the pine nuts a bit toasty made the recipe. My husband keeps asking me to make it again! Another plus is the short ingredient list of things I usually have on hand.

If you typically steam or boil Brussels sprouts, you are going to love this recipe! I usually season them and saute in a butter/olive oil mixture; and for me, I didn't feel the extra time to crisp bacon, toast pine nuts, and chop onion added a significant dimension to the flavor, compared to that method. I enjoyed trying this recipe - thank you so much for sharing it!

We left out the bacon grease because we have leftover bacon and replaced the green onion with a little finely diced onion and it was fab! This was the first time my kids tried brussel sprouts and one declared hem their favorite veggie and the other said it was good.

I made these for Christmas Eve dinner this year and they were a hit! My mom who claimed to HATE brussels sprouts had two helpings! This recipe is fantastic! I really love roasting brussels sprouts in the oven with garlic and olive oil but I'd never tried them prepared in a skillet. So easy and quick! Pairing them with the rich flavors of the bacon was amazing! Many thanks for this recipe! Its going on my "to make again" list!

No one in my family liked this.  All you could taste is bacon grease.  It was overly greasy.

I brought these to Thanksgiving dinner at my mother-in-laws and was just asked to bring them to Christmas dinner. I left out the pine nuts and cut the brussel spouts in half instead of shredding them. Delicious!!!

The shreadding is very time consuming.  I did it the first time I made them but now I usually just quarter them.  Other than that this is a fantastic recipe and we serve it quite a bit.  I also leave out the pine nuts unless I have them on hand.  I don't really think it adds a lot to the recipe if you would like to leave them out.

What a great way to cook brussels sprouts! I made this for a family dinner, and even my brother-in-law and nephew (who are extremely picky) enjoyed it. Don't be fooled by the seemingly small amount of brussels sprouts- this recipe makes plenty! As many said, I went a little lighter on the butter, and they were still quite rich.

Awesome recipe, which I was handing out the link to after dinner because everyone wanted it.

Previously have tried brussel  sprouts twice and have hated them! Could barely swallow one.  This recipe sure changed my opinion.   I loved these and so did my husband. I will definitely being making this recipe over and over.  I made it exactly as recipe called for.  I didn't know how to shred so I used a sharp knife and sliced very thin.

Great recipe-used macadamia nuts instead of pinenuts.  Everyone loved this recipe, even my kids who do not like brussel sprouts at all.

Wow, I would have been buying Brussels sprouts all along if I had this recipe. It's been years since I had any because I didn't think I liked them... I was wrong, I love them. I added mushrooms and wouldn't change a thing.

These were delicious and a huge hit!  We quartered the sprouts instead of shredding them.  Just cooked them a little longer.  We used 7 slices of Boars Head pre-cooked bacon, but crisped it in the pan quickly so we still had a little bacon fat.  Make sure you use fresh brussel sprouts.

Absolutely LOVED this recipe and have passed it along to several friends.

I have made this dish many times.  Most times I don't even add the pine nuts and it is still amazing.  Most recently I added a bit of shredded parmigiana and it was super delicious!  Love this recipe.

I love brussels sprouts, hubby not so much, this was a hit! Thanks, delish!

Everyone loves this!  I've tried many recipes, none of which are nearly as tasty.  Brussel Sprouts are often bitter or not very flavorful.  This recipe has fantastic texture and flavor.  I made it for a teachers appreciation luncheon and the teachers all loved it and wanted the recipe.  It's a pretty dish and I am actually making it this year for Thanksgiving in lieu of the high sodium, mushy canned green bean casserole which no one seems to be able to do without.  This, to me, seems like a fabulous alternative, much tastier AND healthier.

Excellent change of pace. Recipe as written is excellent. Have also modified it to fit available ingredients and pretty much any type of nut is delicious (pecans are especially nice substitute for pine nuts). Reduced the amount of bacon and butter by half (to reduce calories) and flavor is still exceptional.

Very good!  I sliced frozen sprouts instead of shredding fresh and found it worked very well, but it was quite "fiddly" to prepare.  I would make it again.

I love this recipe!  It's a great blend of flavors and textures.  Made it for holiday dinner - it was a big hit.  Will definitely make it again!

Excellent recipe for sprouts!  My family loved it.  I didn't have pine nuts, so I just made it without them.

These were awesome.  I added some water chestnuts which I halved.  I also cut my brussel sprouts in half instead of shredding them.  Great recipe!  I substituted almonds one time when I didn't have pine nuts...this was great, too.

Followed the recipe exactly. Husband really hates Brussels sprouts.. how did THIS recipe fair?? He went back for seconds.. enough said!

I loved them! My husband ate them. That's more than I can say about regular Brussels though.

Mixed reviews...my husband liked it, I thought it was interesting, my picky kids didn't like it. Worth a try but I'm not sure if I will make it again.

Wowzer- who knew Brussels Sprouts could be so good! I have big plans for playing with this recipe. I did cut oil WAY back. Hubby thinks it would make great egg rolls. I'm also going to try adding a little heavy cream and serving it over pasta with grilled chicken. Delicious!

Nope...and I love brussel sprouts, but this just didn't make it for me. I ended up adding quite a bit of golden balsamic vinegar to try to counteract the bacon grease.

Woohoo, finally a recipe that convinced me that Brussels Sprouts aren't evil! The Pine Nuts were worth the cost, but I might also try a different nut next time, based upon requests from my family.   I didn't shred, I quartered. If you haven't enjoyed Brussels Sprouts in the past, but are ready to give them another try - check this recipe out!

Well, it's definitely not lowfat, but this was an excellent holiday side dish.  I just sliced up the brussels sprouts two days before to save time, and sliced the bacon in little pieces and just cooked until i felt I had enough bacon fat.  Put the chopped bacon on a couple of paper towels and cooked for a few more minutes in the microwave to crisp.  I also didn't really measure how long the brussels sprouts cooked, but I know I didn't cook them more than 10 minutes ... nice flavorful and good the next day warmed up.

This recipe is amazing, you will have many compliments and new lovers of brussel sprouts

Absolutely LOVE this side dish!! A new favorite in our house!! We added a bit of balsamic vinegar and almond slivers to the mix last time and it was delicious!!

Fantastic recipe: great combo of salty/bitter/sweet flavors and crunchy, chewy textures. How could this not be good, with butter and bacon and pine nuts? I may try again sauteeing in olive oil &amp; omitting the butter and bacon. It won't be the same, but at least we can eat it more often.

My dad and I finished off a pound of sprouts like they were going out of style. So good. Be careful that you don't let the pine nuts get too dark before adding your sprouts, I did, and they were almost burnt when I was done. I also didn't shred my sprouts, but cut them in half, and then each half into 4 wedges. 
Made these again, and sub'd 1 yellow onion for the green onions. I added it to the pan with the pine nuts, about 1 minute before adding the sprouts. The green onions got lost in the sprouts the first time, the yellow onion added a little bit of sweetness that I think the dish greatly benefited from.

I used Chicken Itallian Sausage instead of bacon. I used my food processor's thinnest slicing blad to shred the brussel sprouts. This was delicious!

The brussels sprouts are AWESOME!  I didn't have time to shred the brussels so I just quartered them.  I substituted slivered almonds for the pine nuts.  Thanks for the great recipe!

Yum!  I'm just sampling from the pot as they are cooking, and I can already tell that they're fantastic!  The only change I made was to use walnuts instead of pine nuts because that's what I had on hand but left everything else the same.  

So far I've only been able to get my husband to eat brussels sprouts if they are roasted and slightly charred, so I'm anxious to see what he thinks of these.  I guess I'll know in about a half hour when he gets home. :-)

Thanks for posting!

Oh wow!  These have made me a total brussel sprouts lover.  Even my little guy loved them.  The blend of flavors is awesome and the pine nuts just put it over the top.  The next time (and there is definitely going to be a next time) I will reduce the butter by half, because it was a little much with the bacon grease.  Overall I would give this recipe 100 stars is possible.  Thanks for sharing your recipe!!

This dish  got RAVE reviews from all who came toThanksgiving dinner. Everyone thought is was such a great idea and loved the flavours and that they were shredded! Brussels sprouts are a staple at such occasions so when I saw this recipe I knew everyone would love them (even those who usually don't)!. This recipe made plenty for the 8 that we had could easily been good for 12 with other the food that goes with a turkey dinner.  Have left over brussels this time is a treat. Doing the sprouts in a food processor is a must though the shredded consistency was great and so quick. Thank you for this one! :)

Delicious. This is a MAJOR crowd pleaser.

A little time consuming...but worth it. I used white sweet onion in stead of green and totally omitted the pine nuts since the jar I had seemed to have gone rancid. Hubby is s huge brussel sprout fan and really liked this dish. Made the day before and had no problems re-heating and eating on Turkey Day. Thanks for a yummy brussel recipe!

I made this once for Christmas Eve dinner and every year it is requested. A little labor intensive (it takes forever to core and shred sprouts) but worth it in the end. I have also substituted slivered almonds for the pine nuts. You can make it ahead of time and reheat in the oven, just don't add bacon until the end and saute the sprouts for less time.

I take this to family gatherings around the holidays and it is always a big hit. Exspecially when the kids eat it and don't realize its brussel sprouts!

I used this recipe for a casual dinner party today and the crowd to a one asked for the recipe.  What a treat.

This was so easy to make, I was skeptical.  But it was delicious, and a big hit at Thanksgiving dinner!

To avoid a possible ambulance ride after eating this, substitute the regular bacon with turkey bacon and the butter with canola oil and butter granlues or enjoy the ride!!

YUM! My family will not usually eat Brussel Sprouts. My kids at least ate these and my husband had seconds! They were very good.

I made this for thanksgiving dinner and they were a HIT!! Everyone loved them and they are very easy to make. I also added some gorgonzola cheese at the end.

I left off the pine nuts ( 93g of fat in a cup) , cut the butter in half , used turkey bacon.  It was just to easy to make this healthy and delicious.....

Absolutely delish, the only thing on the Thanksgiving table that had no leftovers.  I quartered the brussel sprouts as others suggested, added about 1-2 tbs. balsamic vinegar while cooking on the stovetop and then finished off in the oven for about 10 minutes for a wonderful nutty flavor.  This will be our go-to holiday recipe.

So worth the time and effort...time and effort being that I "shredded" them by hand, cutting them very thinly with a knife after halving/coring.  They tend to be a bit greasy, so be sure to drain some of the bacon fat and use less butter.  The pine nuts add SO much flavor.  Oh, and the recipe DOES freeze well, assuming they're not overcooked to begin with.

A different way to prepare brussel sprouts!! Pretty presentation and very good.  For those that love the flavor of brussel spouts - this may not be for you.

Didnt have a few of the ingredients. So I opted to cut the sprouts in half, add the oil, onions, salt, pepper, garlic powder, Lawsons seasoning salt, and some pre-cooked bacon i had. Put everything in a sealable bag. Then tossed on a baking pan for about 30-35 minutes. Until they were dark as recommended.
This was very delicious. Definitly will try again with the exact recipe next time.

This recipe is great. I didn't shred the Brussels Sprouts, simply quartered them. Otherwise, followed the recipe to the letter. What a hit!

My family really liked this, but we are brussel sprouts fans anyway.  I quartered the sprouts, left out the butter and pine nuts.  (We were having nuts in another dish.)  Good and simple to make.

Wow! That's all I can say. Even my 12-year-old, who normally gags on brussels sprouts, ate these and wanted more!

These were surprisingly good.  I have made several times with other chopped nuts I had on hand....almonds, walnuts.  I recommend quartering instead of shredding the sprouts.

I've never eaten Brussel sprouts in my life. Couldn't stand the texture or smell. Was FB'ed this recipes and decided to be a big girl and eat my veggies. Can't get enough!!! Not a huge fan of onion, so I substituted celery, and didn't have pine nuts, so I used almond slices. Thick cut smoked bacon made it that much better. Had seconds my first go round, and made it again for lunch today. I'm hooked!

Unbelievably delicious and the colors of this dish while cooking are vibrant.  I used Canadian Bacon and it worked as well, although didn't provide the fat, so butter worked.  I sliced the sprouts thinly and loved the added flavor of the pine nuts as well!

Went looking for a new way to prepare brussels sprout...So glad I did! I did sub pecans for the pine nuts, as that was all I had and used a jar of real bacon bits as a time saver. Both worked out great. When I warmed the leftovers I threw in a handful of golden raisins...so yummy! For those who find brussels sprouts too bitter, try a light sprinkle of red wine vinegar added just before they're done cooking. Thanks for a new easy family favorite!!

This recipe was ok...I shreaded the brussel sprouts with food processor.  My daughter though it was cole slaw.  I don't know if I didn't do something right, but did not feel it had a ton of flavor.  I love Brussel sprouts, but  I think I will just make them as normal next time.  Too much work this way.

This was a huge hit at Thanksgiving dinner.  I didn't realize so many people like Brussel Sprouts!  Great dish!

The bacon and pine nuts really make this dish special.  I did shred them, but I want to try quarters like some suggested.

Brussels Sprouts with bacon are still Brussels Sprouts.

I did not care for this dish.  I did make some changes as other reviewers had suggested - cut down the butter, quartered the sprouts vs. shredding and I used slivered almonds vs. pine nuts.  I don't think these alterations made a significant difference in taste though.  The recipe is just okay.  Nothing to rave about.  I will  never make it again.

These seemed really boring to me.  I'm not a huge brussels sprouts lover, so I thought it was just me, but my kids sprouts and they both agreed with my assessment.

This was soooo yummy.  Those that don't like brussels sprouts loved this dish.  How can you go wrong with bacon and butter.

I had to use frozen baby brussels sprouts (the frest just didn't look good!). I defrosted them a little and then processed them whole in the food processor. I can't eat onions, so I increased the seasoned salt slightly, and they were excellent. Thanks for the great recipe!

Better than I expected.  Give these a shot and you will be glad you did.  I trimmed the ends slightly and just cut them in half lengthwise.  Cook the bacon, then add Brussels Sprouts.  Yum!

shredded brussels sprouts

Prep Time: 20 minutes

Cook Time: 25 minutes

Total: 45 minutes

Servings: 8

Cost: $3.88 /serving

Author : MOMZRIGHT

Ingredients

Instructions

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