Bacon and hazelnuts put a delicious spin on this traditional dish. Serve as a side for an incredible complement to your holiday meal.
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.
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 Brussels 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.
