Recipe Friday 11/9: Shredded Brussels Sprouts with Bacon

So the Farmer's Market is starting to overflow with fall's bounty, and one thing that is appearing are brussels sprouts. I love when you can get them on the stalk, it looks like some weird space vegetable! The stalks take more work, and the yield isn't huge, but it's something fun and different to have in the kitchen!

This week I decided I would start giving you some recipes that were Thanksgiving worthy. Sides are what make up the meal, I mean the turkey is the main star, but without all the different yummy sides, it wouldn't be a feast!! So this week I am taking an ingredient that is in season and easily found (at least on the west coast that is), and getting you ready for turkey day which is quickly approaching. Lots of people aren't fans of brussels sprouts... I am sure it's because they have had a bad experience with them being under cooked, raw, or just plain bad. This recipe calls for shredded brussels, which means you don't have to roast them in the oven forever to get them tender. It also means it's more reminiscent of cabbage, making it more versatile for the large group of people you are likely to have over. This dish is a simple side that would taste great with a pork chop or some roasted chicken as well, or heck even some nice poached fish. The bacon adds a smokiness and crunch, but of course can be omitted if you want to to a vegetarian version. This side dish is sure to please at any meal, enjoy cooking with fall veggies... and as always, Happy Cooking!

Shredded Brussels Sprouts with Bacon
1/2 pound bacon, diced small
8-10 cups brussels sprouts, trimmed, shredded ( I know it seems like a lot, but it will cook down to serve about 6 people)
1 medium white/yellow onion, small chop
1 Tblspn chopped fresh thyme
1 teaspn chopped garlic
2 Tblspn cider vinegar
salt and pepper to taste

* in a large skillet, cook diced bacon over medium heat, stirring, until crisp. Remove crispy bacon from the pan place on paper towels to drain, leaving the rendered fat in the pan. Drain off all but 1/4 cup of the fat. Still over medium heat, add onions to the bacon fat and cook until translucent but not brown. Add shredded brussels. Cook, stir occasionally, until the brussels are tender/crisp. Stir in thyme and garlic, cooking until fragrant. Remove from heat, stir in bacon add vinegar, and season with salt and pepper to taste. This can be eaten room temperature as well, but best served hot!