The Cranberry Relish, Apple Crumble Pie and this Brussels Sprout side are recipes gathered from the same friend at a recipe group last year. She is one amazing cook. We served this with our Thanksgiving meal. It is really delicious.
(Serves 8-10)
2 lbs. brussels sprouts
3 slices bacon, finely diced
1/2 cup chopped toasted hazelnuts *see note below
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Trim the stem end of the Brussels sprouts and remove any yellow or spotted outer leaves. Cut the Brussels sprouts into 1/16 inch slices, and use your fingertips to separate the slices into shreds. Alternative Method, shred the Brussels sprouts using a food processor with the course shredding disk attached.
Place in a bowl and set aside until ready to saute.
Heat a 12 inch saute pan over medium-high heat. Add the bacon and cook until crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside. Reserve the bacon fat in the pan.
Just before serving, reheat the bacon fat until hot and add the Brussels sprout to the pan. Saute until crisp-tender and bright green about 3-5 minutes. Add the bacon, hazelnuts, salt and pepper and stir to mix thoroughly. Taste and adjust the seasonings and serve.
After seeing all these recipes Beans, I wish I could have been at your Thanksgiving dinner. That sounds like ours was not great...which it was, but I just want to try everything you made.
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