Shredded Brussels Sprouts with Bacon and Hazelnuts

Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke
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.

Yield:

12 servings (serving size: 3/4 cup)

Recipe from

Nutritional Information

Calories 59
Caloriesfromfat 41 %
Fat 2.7 g
Satfat 0.7 g
Monofat 1.5 g
Polyfat 0.4 g
Protein 3.4 g
Carbohydrate 7.2 g
Fiber 3.1 g
Cholesterol 2 mg
Iron 1.2 mg
Sodium 262 mg
Calcium 35 mg

Ingredients

1/2 cup chopped bacon (about 3 slices)
1/2 cup fat-free, less-sodium chicken broth
13 cups thinly sliced Brussels sprouts (about 2 pounds)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons chopped hazelnuts, toasted

Preparation

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.

Note:

Diane Morgan,

November 2004