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Crispy Brussels spouts with bacon, roasted hazelnuts and shaved Parmigiana.
Start off by cooking the bacon in a large pan over medium heat. Let it cook long enough to get really, really crispy, around 15-20 minutes. Take the bacon out of the pan and put on a paper towel to soak up any of the excess oil. Allow to dry. You will be using the same pan you cooked your bacon in to prepare the sprouts.
Mince garlic and add to the pan. Allow to roast slightly.
Trim all of the sprouts, removing any bruised leaves and cutting off some of the hard root end. Using a mandoline, shave Brussels sprouts one at a time. Add the sprouts to the pan, along with salt and pepper. Toss the sprouts and make sure they are completely coated in the bacon fat. Cook for 30-45 minutes depending on how crispy you like it. I like my Brussels sprouts very crispy. When they are done cooking, move them to a bowl.
Chop your bacon in 1-inch pieces and add to the spouts. Add roasted hazelnuts and grated Parmigiana and toss. Buon appetito!
Make holiday entertaining special with this kicked-up version of a classic Brie en Croute.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!