We needed more green in our Thanksgiving dinner this year, and we thought Brussels sprouts would be new and different for us.  We decided to use our Kitchen Aid to shred them, and the rest was a breeze. Since we literally threw this recipe together on the fly, there are no exact measurements.

Brussels sprouts, shredded

Bacon, precooked and crumbled

Olive oil

Salt and pepper to taste

Parmigiano-Reggiano cheese, shredded

Preheat oven to 350. Shred Brussels sprouts and spread on a parchment lined baking sheet. Drizzle with olive oil and salt and pepper to taste. Sprinkle with parmesan and crumbled bacon