Chiffonade Of Brussels Sprouts With Diced Bacon And Hazelnuts Recipes

ROASTED BRUSSELS SPROUTS WITH BACON

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Mix Brussels sprouts, bacon, onion, olive oil, garlic powder, cayenne, and salt together in a large bowl. Spread evenly on the prepared baking sheet.
• Roast in the preheated oven until bacon is crispy and reaches 145 degrees F (63 degrees C), about 40 minutes, stirring after 20 minutes.
• Remove from the oven. Toss with pine nuts and serve.

QUICK SHREDDED BRUSSELS SPROUTS WITH BACON

Steps:

• Gather the ingredients.
• Rinse the sprouts and drain thoroughly. Cut off discolored stem ends and remove and discard any loose and damaged leaves. Cut the sprouts in half; lay cut-side down, then thinly slice the halves until all are shredded. Set aside.
• Arrange the bacon in a large skillet or sauté pan and place the pan over medium heat. Fry the bacon until it is browned and crisp. Remove the bacon to paper towels to drain; crumble and set aside. Leave about 2 tablespoons of drippings in the skillet and discard any remaining drippings.
• Add the minced garlic and onion to the skillet and cook, stirring, until the onion is softened, about 2 to 3 minutes. Add the shredded sprouts to the skillet and continue cooking, stirring, until tender, or about 4 to 6 minutes.
• Add the lemon juice and salt and pepper, to taste. Cook, stirring, for 1 minute longer. Toss with the bacon and serve hot.

BRUSSELS SPROUTS CHIFFONADE WITH BACON, GARLIC AND SHALLOTS

Steps:

• Cut the trimmed Brussel sprouts into fine shreds (the chiffonade!).
• Heat the olive oil and melt the butter into it.
• Add the shallots, garlic and bacon.
• Cook for 3-4 mins until the shallot is softened.
• Add the chiffonade of sprouts and stir for 5-10 mins until cooked through.

CHIFFONADE OF BRUSSELS SPROUTS WITH BACON & HAZELNUTS

Steps:

• Trim the stem end of the sprouts and remove any yellow or spotted out leaves.
• Shred the sprouts with the coarse shredding attachment of your food processor.
• Set aside until about 10 minutes before service.
• Cook the bacon over medium-high heat until crisp.
• Remove with a slotted spoon to a paper towel to drain.
• Set aside.
• Reserve the bacon fat in the pan.
• Just before serving, reheat the bacon fat in the pan until hot and add the sprouts to the pan.
• Saute until crisp-tender and bright green, about 3-5 minutes.
• Add the bacon, hazelnuts, salt and pepper and toss to combine.
• Taste, adjust seasonings and serve.

CHIFFONADE OF BRUSSELS SPROUTS WITH DICED BACON AND HAZELNUTS

Steps:

• Heat a 12-in saute pan over medium-high heat. Add the bacon and cook until crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside. Reserve the bacon fat in the pan. Just before serving, reheat the bacon fat until hot and add the brussels sprouts to the pan. Saute until crisp-tender and bright green, about 3-5 minutes. Add the bacon, hazelnuts, salt, and pepper, and stir. Taste and adjust seasonings, and serve. To toast hazelnuts: bake at 375 for 15 minutes or cook in a skillet over medium heat for 10 minutes or until skins crack. Cool and rub with a kitchen towel or paper towel to remove skins.