Shredded Brussels Sprouts with Bacon and Hazelnuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Bacon and hazelnuts make this Brussels sprouts recipe appealing to even the pickiest eater. To get a head start on dinner, cut the bacon and slice the sprouts in the morning. You can toast the nuts up to two days ahead. Ingredients:
1/2 cup chopped bacon (about 3 slices) |
1/2 cup fat-free, less-sodium chicken broth |
13 cups thinly sliced brussels sprouts (about 2 pounds) |
1 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
3 tablespoons chopped hazelnuts, toasted |
Directions:
1. Cook bacon in a large Dutch oven over medium-high heat 4 minutes or until crisp. Remove the bacon from pan, reserving 1 1/2 teaspoons drippings in pan; set bacon aside. Add chicken broth to pan; bring to a simmer. Add sliced Brussels sprouts; cook 4 minutes or until crisp-tender, stirring frequently. Sprinkle with salt and ground black pepper, tossing gently to combine. Sprinkle evenly with bacon and hazelnuts. Serve immediately.
2. Quick tip: Use a food processor's thin slicing blade attachment to prepare the Brussels sprouts.
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