Sautéed Brussels Sprouts with Bacon & Hazelnuts
By Recipe developed for Sur La Table’s Cooking Classes
Images
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.
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.
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.