Crispy Brussels Sprouts with Bacon, Hazelnut and 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!