Chiffonade of Brussels Sprouts with Bacon & Hazelnuts

Submitted by P48422

"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."

 

• Ready In: 20mins
• Ingredients: 5
• Serves: 8

ingredients

• 2 lbs Brussels sprouts
• 3 slices bacon, finely diced
• 1⁄2 cup hazelnuts, toasted and chopped
• 1 teaspoon kosher salt
• 1⁄2 teaspoon fresh ground black pepper

directions

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.

Reviews

[tara portee]

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.

 

[Tracy K]

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!

 

[P48422]

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.

 

[MadCatKim]

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.

 

[Ms B.]

My husband and I loved these brussel sprouts. I did find that my bacon was lean and didn't produce much fat for sauteing the shredded sprouts. I added a bit (probably less than a tablespoon) of chicken broth for added moisture. I also used pecans, as I didn't have hazelnuts on hand. The flavor was excellent. Next time, I will increase the bacon by a slice or two...this should provide sufficient fat and one can never have too much bacon, can they? :)