Shredded Brussels Sprouts with Roasted Vegetables and Bacon {Side Dish Recipe}

A few years ago my thoughts on brussels sprouts changed entirely.

I had only ever had this green veggie roasted whole. Quite honestly the texture was what got me. I just couldn’t get past the feeling of it to enjoy the taste. I am not sure if it had to do with the way the layers all cooked separately or maybe I just wasn’t cooking them right. Either way, brussels sprouts were not my favorite…until I had them shredded. A whole new side of this nutrient filled black sheep opened up.

Shredded brussels sprouts scream fall to me. They are plentiful at the local markets right alongside of the acorn squash, pumpkins, apples, and other delicious fall fruits and vegetables. It seems natural that they would all go together nicely. And they do.

My foodie friend Colleen, from Souffle Bombay gathered a group of us together for a fun post about the flavors of Fall PLUS hold on to your hats!! We are giving away a GORGEOUS Kitchen Aid 5QT Professional Stand Mixer! Who’s  feelin’ lucky?

First up though, I bring you Shredded Brussels Sprouts with Roasted Vegetables and Bacon.

Ingredients:

butter (to use on the pan)
1 large apple, peeled and cubed
1/2 acorn squash, peeled and cubed
1/2 large sweet onion chopped
1 clove garlic, chopped
2 cups brussels sprouts sliced
3 slices bacon

Method:

1. Grease an 8×8 baking dish with butter.

2. Roast cubed apples and acorn squash together at 350 degrees for ~20 minutes until just fork tender.

3. Cook bacon in a frying pan.

4. Remove bacon when done but leave grease in pan. Add onions and garlic and saute for ~2 minutes.

5. Add brussels sprouts and cook for ~7 minutes stirring constantly until just tender.

6. Add apples and squash and cook until incorporated and warm.

7. Serve with your favorite main dish. I’m a fan of pork chops!

ENJOY!

Now onto the fun…

Get ready for some serious deliciousness coming your way!  Things like DIY Maple & Apple Breakfast Sausage, a colorful Layered Potato Gratin, hearty Black Bean & Pumpkin Soup, delicious Butternut Squash Mac & Cheese, super-fun & seasonal Apple Cider Jello Shots , Mini Cheesecakes with Mini Caramel Apple Pops and so much more!

Breakfast

Maple & Apple Pork Breakfast Sausage Patties from Courtney’s Sweets

Roasted Pumpkin, Gruyère and Spinach Quiche from Afropolitan Mom

Soups

Black Bean & Pumpkin Soup from Giggles Gobbles & Gulps

Farm Fresh Broccoli & Cheese Soup from How Does Your Garden Grow

Roasted Carrot Ginger Soup from O’ Boy Organic

Squash Soup in Pumpkin Bowls from A Day In Our Shoes

Roasted Root Vegetable & Apple Soup from Momma Lew

 Entrees

Butternut Squash Mac & Cheese from The Good Mama

Vegan Portobello Pizzas from Busy Bee Kate

 Sides

Layered Potato Gratin from Girl Gone Mom

Shredded Brussels Sprouts with Roasted Vegetables & Bacon from The Vintage Mom

Desserts

Cinnamon Swirl Cake from A Grande Life

Mini Cheesecakes with Mini Caramel Apple Pops from Souffle Bombay

Gluten Free Sweet Potato Pie from Mom Blog

Cocktails

Caramel Haze Martini from The Fabulous Fairy

Apple Cider Gelatin Shots from Can’t Google Everything

Salted Caramel Appletini from How I Pinch A Penny

Join us for #Food4Fall and who knows YOU may be the proud new owner of an apple-red Kitchen Aid!  Good Luck!  

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About Lauryn Blakesley

A woman out to explore, celebrate, and enjoy everything that my community and living locally has to offer. Blessed with three beautiful children and an incredible husband, our family embraces adventure while dreaming of what is to come. Lover of knitting, running (although mostly after little ones right now), the color orange, fun accessories, fall, tea, and a clean kitchen floor. I spend my days in awe of my family and trying to teach my three to treat others as they would want to be treated.

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