Sautéed Brussels Sprouts with Bacon & Hazelnuts

By Recipe developed for Sur La Table’s Cooking Classes
Images
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Serves
Makes 4 servings
Ingredients
  • 1¼ lbs. fresh Brussels 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
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.

Sautéed Brussels Sprouts with Bacon & Hazelnuts

By Recipe developed for Sur La Table’s Cooking Classes
Serves
Makes 4 servings
Ingredients
  • 1¼ lbs. fresh Brussels 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
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.