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VEGETABLE SIDE DISHES:
Brussels Sprouts with Apple Smoked
Bacon and Hazelnuts
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Brussels
Sprouts with Apple-Smoked
Bacon and Hazelnuts |
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Even self-
proclaimed sprout haters will love these Brussels
sprouts...
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1½
lbs |
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brussels sprouts, trimmed |
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3
thick-cut |
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slices of bacon (about 3 ounces),
preferably applewood smoked, cut into
½-inch pieces |
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1
Tbs |
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unsalted butter |
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2
tsp |
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balsamic vinegar |
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½
cup |
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coarsely chopped hazelnuts, lightly
toasted |
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kosher salt and freshly ground black
pepper |
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1 |
Cut brussels
sprouts lengthwise in half or quarters depending
on their size (if they are dime-size, leave them
whole). |
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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. |
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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. |
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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. |
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Servings: 6 |
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Recipe Source |
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Real Food |
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