Shredded Brussels Sprouts with Bacon and Hazelnuts Sandy/PA
To get a head start before the Thanksgiving meal, cut the bacon and Brussels sprouts in the morning, and toast the hazelnuts up to two days ahead. Quick tip: Use a food processor s thin slicing blade attachment to prepare the Brussels sprouts.
½ cup chopped bacon (about 3 slices)
½ cup fat-free, less-sodium chicken broth
13 cups thinly sliced Brussels sprouts
(about 2 pounds)
1 teaspoon salt
½ teaspoon freshly ground black pepper
3 tablespoons chopped hazelnuts, toasted
1. Cook bacon in a large Dutch oven over medium-high heat 4 minutes or until crisp. Remove the bacon from pan, reserving 1-1/2 teaspoons drippings in pan; set bacon aside. Add chicken broth to pan; bring to a simmer. Add sliced Brussels sprouts; cook 4 minutes or until crisp- tender, stirring frequently. Sprinkle with salt and ground black pepper, tossing gently to combine. Sprinkle evenly with bacon and hazelnuts.
To get a head start before the Thanksgiving meal, cut the bacon and Brussels sprouts in the morning, and toast the hazelnuts up to two days ahead. Quick tip: Use a food processor s thin slicing blade attachment to prepare the Brussels sprouts.
½ cup chopped bacon (about 3 slices)
½ cup fat-free, less-sodium chicken broth
13 cups thinly sliced Brussels sprouts
(about 2 pounds)
1 teaspoon salt
½ teaspoon freshly ground black pepper
3 tablespoons chopped hazelnuts, toasted
1. Cook bacon in a large Dutch oven over medium-high heat 4 minutes or until crisp. Remove the bacon from pan, reserving 1-1/2 teaspoons drippings in pan; set bacon aside. Add chicken broth to pan; bring to a simmer. Add sliced Brussels sprouts; cook 4 minutes or until crisp- tender, stirring frequently. Sprinkle with salt and ground black pepper, tossing gently to combine. Sprinkle evenly with bacon and hazelnuts.