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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 59
  • Calories from fat: 41%
  • Fat: 2.7g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.4g
  • Carbohydrate: 7.2g
  • Fiber: 3.1g
  • Cholesterol: 2mg
  • Iron: 1.2mg
  • Sodium: 262mg
  • Calcium: 35mg

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

  1. 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.
  2. Quick tip: Use a food processor's thin slicing blade attachment to prepare the Brussels sprouts.
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