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<< Previous   of   Next >> Associated Press  (click to enlarge) Shredded Brussels sprouts with bacon is tasty and adaptable to any holiday season meal.   ADVERTISEMENT   Related Stories • We give thanks, except for Brussels sprouts 11/19/08   CONTACT THE HERALD Melanie Munk, Features Editor munk@heraldnet.com   Published: Wednesday, November 19, 2008 Shredding the conventional approach to Brussels sprouts SHREDDED BRUSSELS SPROUTS WITH BACON 11/2 pounds Brussels sprouts 4 slices bacon, chopped (about 1/2 cup) 1 large yellow onion, chopped (11/2 cups) 1/2 teaspoon dried thyme 1 141/2-ounce can chicken broth Salt and ground black pepper, to taste Cut and discard the stem ends of the Brussels sprouts, then pull off and discard any discolored outer leaves. Halve each sprout lengthwise, then slice the halves thinly crosswise to make shreds. In a large nonstick skillet over medium-high heat, cook the bacon until it begins to brown, about 4 minutes. Add the onions and thyme and saute until the onions are tender, about 4 minutes. Add the Brussels sprouts and broth. Cover the pan, adjusting the heat to maintain a simmer. Cook, stirring occasionally, until tender, about 10 minutes. Season with salt and pepper. Makes 8 servings. Associated Press READER COMMENTS Be the first to comment. You must be a registered user and verify your e-mail address to post comments to blogs or articles on HeraldNet. To register, click here. To read other terms and conditions, click here. Log out

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