Source: Adrienne Meier, Ocean Mist Farms

Serves: 8

Ingredients

3 pounds Brussels Sprouts
1/2 cup butter
8 sage leaves
6 slices of cooked bacon, crumbled
1/2 cup toasted pecan pieces
salt and pepper to taste

Directions

Cut Brussels Sprouts in half, and with a sharp knife, thinly shred each sprout half.

In large skillet, melt butter over medium-high heat and add fresh sage leaves. Cook butter and sage until the butter begins to turn a light golden color (sage will become crispy). Add shredded Brussels Sprouts to pan and saute until sprouts are tender (about 7 minutes).

Take off heat and add crumbled bacon and pecans to Brussels Sprouts. Add salt and pepper to taste. Serve immediately.