A small amount of bacon goes a long way to flavor these very thinly sliced Brussels sprouts—the results may even win over sprout skeptics.

Makes 6 servings, 1/2 cup each

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

2 slices bacon
1 small yellow onion, thinly sliced
1/4 teaspoon salt
3/4 cup water
1 teaspoon Dijon mustard
1 pound Brussels sprouts, trimmed, halved and very thinly sliced
1 tablespoon cider vinegar

1. Cook bacon in a large skillet over medium heat, turning once, until crisp, 5 to 7 minutes. Drain on a paper towel. Crumble.
2. Add onion and salt to the drippings in the pan. Cook over medium heat, stirring often, until tender and browned, about 3 minutes. Add water and mustard and scrape up any browned bits. Add Brussels sprouts and cook, stirring often, until tender, 4 to 6 minutes. Stir in vinegar and top with the crumbled bacon.

NUTRITION INFORMATION: Per serving: 47 calories; 1 g fat (0 g sat, 0 g mono); 2 mg cholesterol; 7 g carbohydrate; 3 g protein; 2 g fiber; 175 mg sodium; 292 mg potassium.

Nutrition bonus: Vitamin K (145% daily value), Vitamin C (70% dv).

1/2 Carbohydrate Serving

Exchanges: 1 vegetable

Very GOOD! My only suggestions would be to add more mustard. Maybe some garlic.

Kelly, Ottawa, Qu

This is the only Brussels Sprouts recipe my husband is interested in eating!

Lorraine, Boise, ID

Finally! A brussel sprout recipe my family will eat. I used turkey bacon instead of pork.

Mindful Mama, Seattle, WA

Delicious alternative to the standard Brussels sprouts preparations. A bonus: since the sprouts are shredded, they don't give off that "cruciferous aroma" when cooking because they're not on the heat long enough. When buying the Brussels Sprouts, it doesn't look like enough portions, but once they're shredded, you end up with a huge bowl, plenty for each serving.

Stephanie, Friday Harbor, WA