Bacon and hazelnuts make this Brussels sprouts recipe appealing to even the pickiest eater. To get a head start on dinner, cut the bacon and slice the sprouts in the morning. You can toast the nuts up to two days ahead.
Cook bacon in a large Dutch oven over medium-high heat 4 minutes or until crisp. Remove the bacon from pan, reserving 1 1/2 teaspoons drippings in pan; set bacon aside. Add chicken broth to pan; bring to a simmer. Add sliced Brussels sprouts; cook 4 minutes or until crisp-tender, stirring frequently. Sprinkle with salt and ground black pepper, tossing gently to combine. Sprinkle evenly with bacon and hazelnuts. Serve immediately.
Quick tip: Use a food processor's thin slicing blade attachment to prepare the Brussels sprouts.
Not one bite left after an office holiday dinner! Several requests for the recipe. I subbed toasted pecans for hazelnuts. This is a good recipe for those who like sprouts as well as those who don't. What isn't better with bacon and nuts?! Have made several times since the first--it's becoming a favorite with family & friends.
I love Brussels sprouts, and thi recipe just doesn't do anything for me. There are just much better ways to prepare Brussels sprouts. I like shredding them, but the bacon and hazelnuts flavors don't marry well.
Both family and guests really enjoy this dish. I usually serve with a meat dish - good with meatloaf and pork tenderloin. Made this on several occasions, with roasted almonds every time - I use the bagged salad ones. Perhaps it's even more delicious with hazelnuts! Good even without the bacon. And really... how many people LOVE whole b sprouts? But this is a really yummy and healthy way to enjoy all their goodness.
This has become a favorite with our family. Even the picky teenagers and adults who say they don't like Brussels Sprouts love this dish. I first made it for Thanksgiving in 2006 with hazelnuts I brought home from Sicily, but it is easy enough to serve anytime. I will continue to make it with whatever nuts I have on hand.