This recipe for Brussels Sprouts with Bacon and Hazelnuts is the perfect sort of side dish to serve with a special dinner or holiday meal.
When you’re putting together a dinner menu, it’s too easy to get lazy with the vegetable side dishes. It’s much more exciting and delicious to make the vegetables stand out as star of the show too. If you’re going to serve some brussels sprouts, then why not make them amazing? Try this recipe for Brussels Sprouts with Bacon and Hazelnuts. It calls for just a handful of ingredients, and it’s very easy to make.
- brussels sprouts
- unsalted butter
- balsamic vinegar
- kosher salt and freshly ground black pepper
How to make Brussels Sprouts with Bacon and Hazelnuts:
The complete, printable recipe is at the end of this post.
Season to taste with kosher salt and freshly ground black pepper. Sprinkle on the hazelnuts and serve warm.
How to toast hazelnuts:
In a medium skillet over medium heat, heat the hazelnuts until browned and fragrant, stirring occasionally, about 5 to 10 minutes. Watch closely so they don’t burn. Remove the toasted hazelnuts from the skillet and wrap them in a paper towel to steam for 1 minute.
If you’re not into hazelnuts (or if they’re too pricey), it’s okay to substitute chopped pecans in place of the hazelnuts. And if you’re not a nut family (or if there are allergies), it’s also okay to leave out the nuts entirely.
Now doesn’t that look better than boring old steamed brussels sprouts? I think so. The brussels sprouts are excellent with the bacon, and they’re all coated with butter and balsamic vinegar- which makes them taste really good. Enjoy!
The Best Vegetable Side Dish Recipes for Thanksgiving:
- Bacon Wrapped Green Beans
- Asparagus and Carrots with Maple Butter Sauce
- Crockpot Cheesy Corn
- Fresh Green Bean Casserole
- Roasted Butternut Squash with Sage
Brussels Sprouts with Bacon and Hazelnuts
- 1½ pounds fresh brussels sprouts, trimmed
- 3 thick-cut slices (about 3 ounces) bacon, preferably applewood smoked, cut into ½-inch pieces
- 1 tablespoon unsalted butter
- 2 teaspoons balsamic vinegar
- ½ cup coarsely chopped hazelnuts, lightly toasted
- kosher salt and freshly ground black pepper, to taste
- Cut the brussels sprouts lengthwise in half or quarters depending on their size (if they are small, leave them whole).
- Bring a large pot of salted water to a boil. Drop in the brussels sprouts and boil until just tender, 6 to 8 minutes. Drain, shaking to dry them as much as possible.
- Place the bacon in a large skillet and cook over medium heat until crispy. With a slotted spoon, transfer the bacon to a paper towel and set aside. There should be about 2 tablespoons of fat in the pan; pour off any excess and discard.
- Just before serving, add the butter to the skillet. Increase the heat to medium-high and add the drained sprouts. Cook, tossing and stirring, until heated through and beginning to brown. Stir in the bacon and balsamic vinegar. Season to taste with kosher salt and freshly ground black pepper. Sprinkle on hazelnuts and serve warm.
- If preparing this recipe as GLUTEN FREE, just be sure to use a brand of bacon that is known to be GF.
Can you add heavy cream to this?
I’ve never thought about doing that, but I suppose you could… to make it a creamy sauce.