{brussels sprouts with bacon & hazelnuts}
2 lbs. brussels spouts, chiffonaded
1/2 sweet onion, thinly sliced
1/2 lbs. bacon, chopped
1/2 cup toasted hazelnuts, chopped
1 tsp. salt
1/4 tsp. pepper
Trim the ends of the brussels spouts & remove any spotted or discolored leaves. Slice in 1/16th of an inch slices by hand or run through a food processor fitted with a slicing blade. Use your fingers to separate the slices. Allow about 10-15 minutes for this process.
In a large skillet, cook bacon until crisp. Remove from pan with a slotted spoon & drain on a paper towel. Reserve bacon grease.
Add brussels sprouts & onions to skillet with bacon grease. Cook on high until sprouts are tender & bright green & onions are caramelized. Add bacon, salt & pepper to vegetables, stir gently. Spoon out onto a plater & top with toasted hazelnuts. Enjoy.
2 comments:
I just think it's so cool that not only do you post these recipes, you prepare the recipe, and YOU TAKE A PICTURE! I can't wait to scroll back through all your recipes and try some.
It was fun talking to you today!
i didn't think that i would like this but man it was good! thanks brit for making me try new things!
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