countdown to thanksgiving # 11- brussels sprouts with bacon & hazelnuts...

i know that a lot of people aren't crazy about brussels sprouts, i personally do like them, but i promise that even people that DO NOT like them like this recipe!  let's be honest... what's not to love about anything with bacon!  i got this recipe from my darling neighbor & it is a great & different was to prepare a not so favorite veggie.  another thing that makes this recipe different is that the brussels sprouts are cut in a chiffonade, so they aren't chunky, they are lighter & the texture is a little nicer.  if you have a veggie this holiday season give this one a try!

{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.