Shredded Brussels Sprouts With Bacon And Hazelnuts

1. 1

   Cook bacon in a large Dutch oven over medium-high heat 4 minutes or until crisp. Remove the bacon from pan, reserving 1 1/2 teaspoons drippings in pan; set bacon aside. Add chicken broth to pan; bring to a simmer. Add sliced Brussels sprouts; cook 4 minutes or until crisp-tender, stirring frequently. Sprinkle with salt and ground black pepper, tossing gently to combine. Sprinkle evenly with bacon and hazelnuts. Serve immediately.

2. 2

   Use a food processor's thin slicing blade attachment to prepare the Brussels sprouts.

* Per serving · 4 servings · Values may vary.

No additional tips available.