Chiffonade Of Brussels Sprouts With Bacon & Hazelnuts

1. 1

   Trim the stem end of the sprouts and remove any yellow or spotted out leaves.

2. 2

   Shred the sprouts with the coarse shredding attachment of your food processor.

3. 3

   Set aside until about 10 minutes before service.

4. 4

   Cook the bacon over medium-high heat until crisp.

5. 5

   Remove with a slotted spoon to a paper towel to drain.

6. 6

   Set aside.

7. 7

   Reserve the bacon fat in the pan.

8. 8

   Just before serving, reheat the bacon fat in the pan until hot and add the sprouts to the pan.

9. 9

   Saute until crisp-tender and bright green, about 3-5 minutes.

10. 10

    Add the bacon, hazelnuts, salt and pepper and toss to combine.

11. 11

    Taste, adjust seasonings and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.