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.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 2  slices bacon
• 1  small yellow onion, thinly sliced
• 1⁄4 teaspoon salt (or to taste)
• 3⁄4 cup water
• 1  teaspoon Dijon mustard
• 1  lb Brussels sprout, trimmed, halved and very thinly sliced
• 1  tablespoon cider vinegar

Directions

1. Cook bacon in a large skillet over medium heat until crisp (5 to 7 minutes); drain on paper towels, then crumble.
2. Add onion and salt to the drippings in the pan and cook over medium heat, stirring often, until tender and browned (about 3 minutes).
3. Add water and mustard, scraping up any browned bits, then add Brussels sprouts and cook, stirring often, until tender (4 to 6 minutes).
4. Stir in vinegar and top with the crumbled bacon.