Sautéed Brussels Sprouts with Crispy Bacon and Toasted Hazelnuts
This Sautéed Brussels Sprouts with Crispy Bacon and Toasted Hazelnuts recipe is a delightful twist on a classic vegetable dish. Originating from the culinary creativity of chef Diane Morgan, the combination of tender Brussels sprouts with the smokiness of bacon and the rich, nutty flavor of hazelnuts creates an irresistible side dish that even the most hesitant Brussels sprouts eaters will enjoy. Perfect for your Thanksgiving table or any gathering, this dish celebrates seasonal flavors while providing a hearty, satisfying complement to any meal. Don’t be surprised if this becomes a go-to recipe for special occasions!
8
Servings
N/A
Calories
5
Ingredients
Ingredients
Brussels sprouts
2 lbs (Trimmed and shredded)
Bacon
3 slices (Finely diced)
Hazelnuts
1/2 cup (Toasted and chopped)
Kosher salt
1 teaspoon (N/A)
Fresh ground black pepper
1/2 teaspoon (N/A)
Instructions
1
Begin by trimming the stem ends of the Brussels sprouts and removing any yellow or damaged leaves.
2
Using the coarse shredding attachment of your food processor, shred the Brussels sprouts and set them aside. Alternatively, you can slice them thinly by hand.
3
About 10 minutes before you plan to serve, cook the diced bacon in a large skillet over medium-high heat until it becomes crisp.
4
Once the bacon is done, use a slotted spoon to transfer it to a paper towel-lined plate to drain the excess grease. Reserve the bacon fat in the skillet.
5
Just before serving, reheat the reserved bacon fat in the same pan until it's hot. Add the shredded Brussels sprouts to the pan.
6
Sauté the Brussels sprouts for approximately 3 to 5 minutes, stirring frequently, until they are crisp-tender and display a bright green color.
7
Once the sprouts are ready, add the cooked bacon, chopped hazelnuts, kosher salt, and black pepper to the skillet. Toss everything together to combine well.
8
Taste the mixture and adjust the seasoning if necessary.
9
Serve immediately while hot, garnished with additional hazelnuts if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Sautéed Brussels Sprouts with Crispy Bacon and Toasted Hazelnuts.
Who is the chef associated with this dish?
This recipe originates from the culinary creativity of chef Diane Morgan.
How many servings does this recipe yield?
This recipe is designed to serve 8 people.
What are the primary ingredients?
The main ingredients include 2 lbs of Brussels sprouts, 3 slices of bacon, 1/2 cup of toasted hazelnuts, kosher salt, and black pepper.
How should I prepare the Brussels sprouts?
Trim the stem ends, remove any damaged leaves, and then shred them using a food processor attachment or by hand-slicing them thinly.
What type of food processor attachment is recommended?
A coarse shredding attachment is recommended for shredding the Brussels sprouts.
How is the bacon prepared for this recipe?
The bacon should be finely diced and cooked in a large skillet until it becomes crisp.
When should I start cooking the bacon?
Begin cooking the bacon about 10 minutes before you plan to serve the meal.
Should I keep the bacon fat?
Yes, you should reserve the bacon fat in the skillet to sauté the Brussels sprouts.
What is the first step in cooking the dish?
The first step is to trim the stem ends of the sprouts and remove any yellow or damaged leaves.
How long do the Brussels sprouts need to be sautéed?
Sauté the shredded Brussels sprouts for approximately 3 to 5 minutes.
How do I know when the Brussels sprouts are finished cooking?
They are ready when they are crisp-tender and display a bright green color.
At what temperature should the bacon be cooked?
The bacon should be cooked over medium-high heat.
What do I do with the bacon after it is crisp?
Use a slotted spoon to transfer it to a paper towel-lined plate to drain excess grease.
How should the hazelnuts be prepared?
The hazelnuts should be toasted and chopped before being added to the dish.
What seasoning is used in this recipe?
The dish is seasoned with 1 teaspoon of kosher salt and 1/2 teaspoon of fresh ground black pepper.
When are the bacon and hazelnuts added back to the sprouts?
Add the bacon and hazelnuts once the sprouts are sautéed and crisp-tender.
Is this dish suitable for Thanksgiving?
Yes, it is described as a perfect and delightful twist on a classic vegetable dish for a Thanksgiving table.
Should the dish be served immediately?
Yes, the recipe recommends serving the dish immediately while it is still hot.
Can I garnish this dish?
Yes, you can garnish the finished dish with additional hazelnuts if desired.
What category does this recipe belong to?
This recipe is categorized as a Vegetable side dish.
How many slices of bacon are needed?
The recipe calls for 3 slices of bacon.
How much Brussels sprouts do I need?
You will need 2 lbs of Brussels sprouts.
What type of salt is specifically mentioned?
The recipe specifies using kosher salt.
What texture should the final dish have?
The Brussels sprouts should be crisp-tender, complemented by crispy bacon and crunchy hazelnuts.
Can I make this dish vegetarian?
While the recipe uses bacon, it can be adapted as a vegetarian option by omitting the bacon and using oil for sautéing.
What flavor profile can I expect?
The dish features a smoky flavor from the bacon and a rich, nutty flavor from the toasted hazelnuts.
How often should I stir the sprouts during cooking?
The sprouts should be stirred frequently while sautéing.
Should I taste the dish before serving?
Yes, the instructions suggest tasting the mixture and adjusting the seasoning if necessary.
What is the heat level for reheating the bacon fat?
Reheat the reserved bacon fat until it is hot before adding the shredded Brussels sprouts.