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Brussels Sprouts with Bacon and Hazelnuts

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Gorgeous bright green, crisp-tender Brussels sprouts with bacon, red onions and hazelnuts. Perfect for your holiday table or any day.

Ingredients

  • 5 slices Bacon, Diced
  • 2 Tablespoons Red Onion, Diced
  • 2 pounds Fresh Brussels Sprouts, Stems Trimmed Off Then Thinly Sliced
  • Salt And Pepper
  • ½ cups Hazelnuts, Roughly Chopped
  • 2 teaspoons Maple Syrup, Optional, See Note

Preparation

Heat a large saute pan or cast-iron skillet over medium-high heat. Add the bacon and cook until browned and crisp. Then add the onions and cook 2-3 minutes more or until softened. Transfer the bacon and onions to a paper-towel lined plate to drain, reserving the bacon fat in the pan.

Take the slices of Brussels sprouts and, using your fingers, separate the layers into shreds.

Place the Brussels sprouts shreds into the hot pan with the bacon fat. Season with salt and pepper. Stirring frequently, cook the Brussels sprouts until they are crisp-tender and bright green, 5-10 minutes. In the last 3 minutes of cooking, add the bacon, onions and hazelnuts to the pan, tossing to combine. Taste to adjust seasoning. Serve promptly.

Note: If you prefer a little sweetness with your Brussels sprouts, a couple of teaspoons of maple syrup would be a lovely addition toward the end of cooking.

Adapted from the Thanksgiving Table by Diane Morgan.

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emilyann on 11.24.2012

Somehow I grew up in a home with a Mother and Father who both love cooking and managed to never have Brussels Sprouts. This recipe is incredible. The flavor of the brussels sprouts is brought out by the rich, smoky bacon. I added a teeny bit of maple syrup near the end of cooking (as suggested) which just topped the flavorful dish off quite nicely. Excellent recipe. This is now a staple in our home! Thank you so much for sharing!

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