1

Cut brussel 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 brussel 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 T. 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.