Thursday, December 29, 2011


serves 8-10

2 lb. Brussels sprouts
3 slice bacon, finely diced
1/2 cup chopped toasted hazelnuts
1 teaspoon salt
1/2 teaspoon freshly ground pepper

Trim the stem ends of the Brussels sprouts and remove any yellow or spotted outer leaves. Cut the Brussels sprouts into 1/16-inch slices, and use your fingertips to separate the slices into shreds. Alternatively, shred the Brussels sprouts using a food processor with the coarse shredding disk attached. Place in a bowl and set aside until ready to saute.

Heat a 12-inch saute pan over medium-high heat. Add the bacon and cook until crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside. Reserve the bacon fat in the pan.

Just before serving, reheat the bacon fat until hot and add the Brussels sprouts to the pan. Saute until crisp-tender and bright green, about 3 to 5 minutes. Add the bacon, hazelnuts, salt, and pepper, and mix thoroughly. Taste and adjust the seasonings, and serve.

bacon recipe courtesy of: The Thanksgiving Table: Recipes and Ideas to Create Your Own Holiday Tradition by Diane Morgan. Page. 120. Chronicle Books, 2001

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