Shredded Brussels Sprouts with Bacon and Pecans
from http://www.nerdswithknives.com/

½ lb. thick sliced bacon (or pancetta), cut in ¼-inch lardons
2 lbs. Brussels sprouts, trimmed and shredded
1 teaspoon course kosher salt
⅔ cup pecans (or walnuts), toasted, roughly chopped
3 garlic cloves, minced
1 teaspoon fresh thyme, chopped
3 tablespoons maple syrup (grade B, if you can find it)
1-2 tablespoons fresh lemon juice

In a large sauté pan or cast-iron skillet, render the bacon over medium heat until they are crispy and brown. Remove the bacon to a paper-towel-lined plate with a slotted spoon, leaving the rendered fat in the pan.

Toss the sprouts in the pan, season with a pinch of kosher salt, and cook in the bacon fat over medium heat until they soften and begin to brown in spots, about 4-6 minutes. Sprinkle in the garlic and thyme, and cook for another 3 minutes. Season to taste with salt and pepper. Add the nuts and the reserved bacon, pour in the maple syrup, and give a squeeze of lemon juice. Serve warm or at room temperature.

Serves 8

Do Ahead

The sprouts can be shredded up to two days ahead. Wrap the shredded sprouts in a couple of paper towels and place in a ziplock bag. Keep them cool until ready to cook. A food processor fitted with a slicing blade will do the shredding job in seconds but you could also use a mandoline or a knife.

The nuts can be toasted a day ahead and set aside. Use whatever nuts you like best. Walnuts, pine nuts, pecans, even chestnuts would be great.

Even the bacon can be cooked ahead but make sure to save the drippings because you need them to cook the sprouts in.