Chiffonade of Brussels Sprouts with Bacon & Hazelnuts

Total Time
Prep 15 mins
Cook 5 mins

I wish I could take credit for this recipe, but I can't - it came from a chef named Diane Morgan, who wrote The Thanksgiving Table. My husband likes Brussels sprouts so I'm always looking for new ways to serve them. This is the best way I've ever tried. Even people who don't like Brussels sprouts like them this way. Try it.

Ingredients Nutrition


  1. Trim the stem end of the sprouts and remove any yellow or spotted out leaves.
  2. Shred the sprouts with the coarse shredding attachment of your food processor.
  3. Set aside until about 10 minutes before service.
  4. Cook the bacon over medium-high heat until crisp.
  5. Remove with a slotted spoon to a paper towel to drain.
  6. Set aside.
  7. Reserve the bacon fat in the pan.
  8. Just before serving, reheat the bacon fat in the pan until hot and add the sprouts to the pan.
  9. Saute until crisp-tender and bright green, about 3-5 minutes.
  10. Add the bacon, hazelnuts, salt and pepper and toss to combine.
  11. Taste, adjust seasonings and serve.
Most Helpful

This was just perfect! My bacon was a little lean, so I did add a little olive oil to the bacon fat. I used toasted pecans instead of hazelnuts. I would just love to serve this at a dinner party.

tara portee April 09, 2004

Wonderful, wonderful, wonderful. I've made this twice now and LOVED it both times. So easy, and so quick! The first time, I used pecans instead of hazelnuts, as I had them on hand, and the second time I made it as directed. I actually preferred the pecans! I also added a splash of balsamic vinegar at the end, just to offset the richness of the nuts and bacon. Delightful dish, it's going on my Thanksgiving menu next year!

Tracy K March 30, 2004

LOVE THIS. It is the perfect way to get the Brussel sprouts-haters to eat them. I agonized over what the "coarse shredder" disc was with my cuisinart: the cheese-grater one or the slicer that has all the little grids like a very tiny french fry thingy (trying to describe). I tried a few sprouts with both and find no difference in chiffonade size, so I guess I was sweating for nothing. I will say that I had not enough fat to make the dish "wet" enough so I added a couple of pats of butter at the end -- so sue me. Next time, more bacon! ;-) mmm, bacon. Oh, and I went with pecans too -- I'm just not the type of cook to have hazelnuts on hand; pistachios, almonds, walnuts, pecans, even pine nuts, but no hazelnuts. Still Adore!

Gay Gilmore April 15, 2004

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