Ingredients

• 1¼ lbs. fresh Brussel sprouts, leafed and trimmed
• 2 tsp. butter
• 1 tsp. shallot, minced
• ¼ tsp. garlic, minced
• 3 to 4 slices bacon, finely diced
• salt and pepper to taste
• Toasted Hazelnuts

Procedure

1. Steam Brussels sprouts or blanch in simmering, lightly salted water for 3 to 4 minutes or until slightly tender yet firm. Remove Brussels sprouts and immediately submerge in ice water to chill thoroughly. Drain and set aside.
2. Melt butter in a large sauté pan over medium heat. Add diced bacon and sauté until thoroughly cooked. Add shallot and garlic, sauté until translucent. Add blanched Brussel sprouts; sauté for 2 to 3 minutes while stirring. Season to taste with salt and fresh ground black pepper. Finish with chopped hazelnuts. Transfer to a warm serving platter or bowl for service.