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