Chiffonade of Brussels Sprouts with Bacon & Hazelnuts
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.
13
People talking
INGREDIENTS
Nutrition- 2lbs Brussels sprouts
- 3
- 1⁄2
- 1teaspoon kosher salt
- 1⁄2teaspoon fresh ground black pepper
Advertisement
DIRECTIONS
- Trim the stem end of the sprouts and remove any yellow or spotted out leaves.
- Shred the sprouts with the coarse shredding attachment of your food processor.
- Set aside until about 10 minutes before service.
- Cook the bacon over medium-high heat until crisp.
- Remove with a slotted spoon to a paper towel to drain.
- Set aside.
- Reserve the bacon fat in the pan.
- Just before serving, reheat the bacon fat in the pan until hot and add the sprouts to the pan.
- Saute until crisp-tender and bright green, about 3-5 minutes.
- Add the bacon, hazelnuts, salt and pepper and toss to combine.
- Taste, adjust seasonings and serve.
Advertisement