Rating: 4.5 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

Diane Morgan
Recipe by Cooking Light November 2004

Gallery

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

Recipe Summary

Yield:
12 servings (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

59 calories; calories from fat 41%; fat 2.7g; saturated fat 0.7g; mono fat 1.5g; poly fat 0.4g; protein 3.4g; carbohydrates 7.2g; fiber 3.1g; cholesterol 2mg; iron 1.2mg; sodium 262mg; calcium 35mg.
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