Shredded Brussels sprouts are usually used as a base for something (like a salad or hash), but I like the idea of incorporating it into another dish, like pasta.
While 1 cup of macaroni cooked up, I sauteed 2 slices of bacon (chopped) in a pan. Next I added half of a chopped yellow onion and one clove of garlic (minced). Once those softened, I added some cremini mushrooms and then finally a 10 oz bag of shredded brussels sprouts (or just buy the sprouts and chop them yourself til they’re shredded).
Add crushed red pepper flakes, just a touch of half and half and a handful of grated romano – just enough to make a light sauce. Toss with the pasta and you’re good to go.
I timed it: it took exactly 15 minutes from the time I dropped the pasta into boiling water (which is when I started on the veggies) until the whole thing was done.
Listen, I expected this to be ok. It was fabulous. The shredded brussels sprouts add a perfect crunch and there is so much flavor in just two strips of bacon. One bowl quickly turned into two and then I had to put the rest in the fridge to save me from myself. I’m telling you: make this. And then give me credit.