Brussels Sprouts With Bacon And Hazelnuts

1. 1

   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.

2. 2

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

3. 3

   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.

4. 4

   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.

5. 5

   Adapted from the Thanksgiving Table by Diane Morgan.

* Per serving · 4 servings · Values may vary.

No additional tips available.