Monday, December 30, 2013

Shredded Brussels Sprouts with Bacon and Walnuts



2 tablespoons Bragg Organic Raw Apple Cider Vinegar
1 tablespoon Wholesome Sweeteners Organic Light Brown Sugar
1 tablespoon walnut oil
6 slices nitrate, gluten free bacon
1 pound brussels sprouts cleaned trimmed and shredded
1/2 cup toasted chopped walnuts

pepper and salt to taste

In a small bowl, whisk together vinegar, sugar, and oil; set aside. In a large skillet, cook bacon until crisp. Remove bacon, cut or crumble into pieces, and set aside. Pour off all but 2 tablespoons of drippings in pan (if there aren’t enough drippings to equal 2 tbsp, add a little ghee ). Heat drippings over medium-high then add shredded brussels sprouts. Cook, stirring constantly, for 3 to 5 minutes, or until just tender. Remove from heat and stir in bacon, walnuts, and dressing. Season with salt and pepper to taste. Serve. Serves four.

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