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Nutrition Facts
Serving Size 1 (131g) Recipe makes 8 servings
Calories 133
Calories from Fat 85		(64%)
Amount Per Serving		%DV
	Total Fat 9.5g	14%
	Saturated Fat 1.8g	8%
	Monounsaturated Fat 5.6g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 5mg		1%
Sodium 312mg		13%
Potassium 436mg		12%
Total Carbohydrate 9.6g		3%
	Dietary Fiber 3.8g	15%
	Sugars 2.3g
Protein 5.2g		10%
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Holiday -- Thanksgiving Dinner

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Chiffonade of Brussels Sprouts with Bacon & Hazelnuts

Recipe #48537 | 20 min | 15 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: P4
Dec 12, 2002

I wish I could take credit for this recipe, but I can't - it came from a chef named Diane Morgan, who wrote The Thanksgiving Table. My husband likes Brussels sprouts so I'm always looking for new ways to serve them. This is the best way I've ever tried. Even people who don't like Brussels sprouts like them this way. Try it.

SERVES 8 (change servings and units)

Ingredients

2 lbs Brussels sprouts
3 slices bacon, finely diced
1/2 cup hazelnuts, toasted and chopped
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

Directions

1
Trim the stem end of the sprouts and remove any yellow or spotted out leaves.
2
Shred the sprouts with the coarse shredding attachment of your food processor.
3
Set aside until about 10 minutes before service.
4
Cook the bacon over medium-high heat until crisp.
5
Remove with a slotted spoon to a paper towel to drain.
6
Set aside.
7
Reserve the bacon fat in the pan.
8
Just before serving, reheat the bacon fat in the pan until hot and add the sprouts to the pan.
9
Saute until crisp-tender and bright green, about 3-5 minutes.
10
Add the bacon, hazelnuts, salt and pepper and toss to combine.
11
Taste, adjust seasonings and serve.

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Featured Reviews for This Recipe

From: Just Call Me Martha

On Dec 29, 2004

I made this for Christmas dinner. I added more bacon fat and bacon as suggested by others. It was good, but I think next time I would add balsamic as was suggested by Tracy K. It just needed a little something and the balsamic or even a spash of lemon juice would do it. I will definitely make this again.

0 people found this review helpful

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From: Sackville

On Dec 25, 2004

This was okay but not spectacular. I found my bacon did not produce enough fat for the amount of sprouts (even though it was streaky, fairly fatty bacon) so next time I would add a couple extra strips. My sprouts also got quite dry so I had to add some extra olive oil and a bit of water. Next time I might try it with some sherry or white wine instead for an extra punch of flavour. I'm sure there are the makings of a fabulous recipe in here but as it is the taste of recipe didn't overly impress me. I did really like the way the sprouts stayed a nice vivid green — the dish looked attractive on the plate.

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From: Tracy K

On Mar 30, 2004

Wonderful, wonderful, wonderful. I've made this twice now and LOVED it both times. So easy, and so quick! The first time, I used pecans instead of hazelnuts, as I had them on hand, and the second time I made it as directed. I actually preferred the pecans! I also added a splash of balsamic vinegar at the end, just to offset the richness of the nuts and bacon. Delightful dish, it's going on my Thanksgiving menu next year!

3 people found this review helpful

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From: tara portee

On Apr 9, 2004

This was just perfect! My bacon was a little lean, so I did add a little olive oil to the bacon fat. I used toasted pecans instead of hazelnuts. I would just love to serve this at a dinner party.

2 people found this review helpful

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