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1/2 Photos of Shredded Brussels Sprouts With Bacon and Onions
I love Brussels sprouts and think they have an undeserved bad reputation with so many because they are often overcooked. (Cooking Brussels sprouts releases sulfur compounds; when overcooked, they develop an unpleasant sulfurous flavor and smell.) In this recipe, adapted from Eating Well (October/November 2006), a small amount of bacon goes a long way to impart its wonderful, smoky flavor to the sprouts.
Units: US | Metric
Serving Size: 1 (123 g)
Servings Per Recipe: 6