SHAVED BRUSSELS SPROUTS

BRUSSELS SPROUTS ARE THE BOMB! YES! I said it! Brussels sprouts rock! I used to hate them.  They had a bad rap for so many years. WHY?  Because they were cooked to mush by our well-meaning moms and had an unpleasant flavor. The family dog wouldn’t even eat them. I’m fairly sure most of us had that experience. A few years back I took the plunge and bought fresh Brussels sprouts because my sister said they tasted great. So why not try them? They are now side that even Bryan will eat. While I started out roasting them whole, I found that finely cutting or shredding these little guys give them more texture and are more palatable for those who aren’t fans of this misunderstood food.  They make a delicious dinner when served over whole wheat pasta with Feta cheese. Or you can make a pan of these and top them with a poached egg for breakfast.  Yes!  They are that good!

INGREDIENTS:
2 TSP.  Olive Oil
4 Slices Bacon-pork or turkey (I like Turkey bacon), chopped finely
2 Green Onions, finely chopped
2-4  Mushrooms, cleaned and finely chopped
1 Med. Clove Garlic
1/2 pound Brussels Sprouts, washed, stems cut
1/2 TSP. Dill
1 TBSP Capers
1/2 TSP Red Pepper Flakes
Salt and Pepper to taste

Directions:
In Medium saucepan heat oil until shimmering, add bacon.  Cook until crispy.  It won’t take too long. Remove from pan and save on a paper plate or another dish.With pan still on heat add onions, mushrooms and garlic.  Cook for a few minutes, until mushrooms and onions are soft.  Add Brussels sprouts, dill, capers and red pepper flakes.

Cover and let cook for about 4 minutes. When every thing is done, add bacon, salt and pepper to taste.  That’s it. Confidently serve! Even the non-believers will believe that brussels sprouts do in fact ROCK!!!