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
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