Brussels Sprouts w/ Applewood Smoked Bacon & Hazelnuts
If you have about 1 hour to spend in the kitchen, Brussels Sprouts w/ Applewood Smoked Bacon & Hazelnuts might be a tremendous gluten free and primal recipe to try. For $1.11 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 6. One serving contains 189 calories, 7g of protein, and 14g of fat. It works well as a side dish. 22 people have tried and liked this recipe. If you have kosher salt, unsalted butter, hazelnuts, and a few other ingredients on hand, you can make it. It is brought to you by Recipe Girl. Overall, this recipe earns a pretty good spoonacular score of 77%. Users who liked this recipe also liked Brussels Sprouts with Applewood Bacon, Brussels Sprouts with Bacon & Hazelnuts, and Roasted Brussels Sprouts with hazelnuts and bacon.
Servings: 6
Preparation duration: 30 minutes
Cooking duration: 30 minutes
Ingredients:
2 teaspoons balsamic vinegar
1 1/2 pounds brussel sprouts, trimmed
1/2 cup coarsely chopped hazelnuts, lightly toasted
kosher salt and freshly ground black pepper
3 thick-cut slices of bacon (about 3 ounces), preferably applewood smoked, cut into 1/2-inch pieces
1 Tablespoon unsalted butter
Equipment:
pot
slotted spoon
paper towels
frying pan
Cooking instruction summary:
1. Cut brussels sprouts lengthwise in half or quarters depending on their size (if they are dime-size, leave them whole).2. Bring a large pot of salted water to a boil. Drop in brussels sprouts and boil until just tender, 6 to 8 minutes. Drain, shaking to dry them as much as possible.3. Place bacon in a large skillet and cook over medium heat until crispy. With a slotted spoon, transfer bacon to a paper towel and set aside. There should be about 2 Tablespoons of fat in the pan; pour off any excess.4. Just before serving, add butter to the skillet. Increase heat to medium-high and add drained sprouts. Cook, tossing and stirring, until heated through and beginning to brown. Stir in bacon and balsamic vinegar. Season to taste with kosher salt and freshly ground black pepper. Sprinkle on hazelnuts and serve warm.
Step by step:
1. Cut brussels sprouts lengthwise in half or quarters depending on their size (if they are dime-size, leave them whole).
2. Bring a large pot of salted water to a boil. Drop in brussels sprouts and boil until just tender, 6 to 8 minutes.
3. Drain, shaking to dry them as much as possible.
4. Place bacon in a large skillet and cook over medium heat until crispy. With a slotted spoon, transfer bacon to a paper towel and set aside. There should be about 2 Tablespoons of fat in the pan; pour off any excess.
5. Just before serving, add butter to the skillet. Increase heat to medium-high and add drained sprouts. Cook, tossing and stirring, until heated through and beginning to brown. Stir in bacon and balsamic vinegar. Season to taste with kosher salt and freshly ground black pepper. Sprinkle on hazelnuts and serve warm.
Nutrition Information:
