12 Reviews

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.

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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!

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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!

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Gay Gilmore April 15, 2004

Please don't use bacon bits in this recipe. The small amount of bacon this recipe uses gives the brussel sprouts a nice, smoky flavor. Bacon bits tend to add an odd chemical flavor that accentuates the natural bitterness in brussel sprouts.

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P4 September 01, 2003

Very good. I used butter instead of bacon fat because I only had (real) bacon bits on hand. I'm sure the bacon fat route is better:) Don't be afraid to add a splash of white wine to round out the flavors. Definitely a nice way to serve brussel sprouts.

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MadCatKim August 30, 2003

Quite tasty, though definitely needed more fat for two pounds of brussels sprouts. I even used extra bacon and still needed to add oil. But very good and pretty as well.

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Diana J. November 25, 2015

This was absolutely delicious! I added extra bacon and some truffle oil after cooking. Incredible! Thanks, I'll be making this often!

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Nati August 17, 2012

I made this for Christmas dinner. I added more bacon fat and bacon as suggested by others. It was good, but I think next time I would add balsamic as was suggested by Tracy K. It just needed a little something and the balsamic or even a spash of lemon juice would do it. I will definitely make this again.

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Just Call Me Martha December 29, 2004

This was okay but not spectacular. I found my bacon did not produce enough fat for the amount of sprouts (even though it was streaky, fairly fatty bacon) so next time I would add a couple extra strips. My sprouts also got quite dry so I had to add some extra olive oil and a bit of water. Next time I might try it with some sherry or white wine instead for an extra punch of flavour. I'm sure there are the makings of a fabulous recipe in here but as it is the taste of recipe didn't overly impress me. I did really like the way the sprouts stayed a nice vivid green -- the dish looked attractive on the plate.

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Sackville December 25, 2004

Made this last night for my Thanksgiving run-through for friends ,and it was a hit. My bacon was lean also, but I added a tad bit of olive oil to help along the sauteing. I used hazelnuts, and I thought they were perfect for this. thanks petitfour!

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spatchcock November 22, 2004
Chiffonade of Brussels Sprouts with Bacon & Hazelnuts