Chiffonade Of Brussels Sprouts With Bacon Hazelnuts Recipes

Steps:

• Preheat the oven to 375 degrees F. Spread the hazelnuts on a baking sheet and bake until golden, 6 to 8 minutes. Let cool, then chop.
• Halve the Brussels sprouts lengthwise and thinly slice them crosswise into fine ribbons. You should have about 6 cups.
• In a large skillet set over medium-high heat, heat the olive oil. Add the shallot and cook 1 minute. Add the garlic and cook 30 seconds. Add the Brussels sprouts and cook, stirring, until tender, about 5 minutes. Add the maple syrup and hazelnuts and cook 1 minute. Season with salt and pepper to taste and serve hot.

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.

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.

Steps:

• Preheat oven to 450°. In a small heavy saucepan, melt butter over medium heat. Heat 2-3 minutes or until golden brown, stirring constantly. Remove from heat; stir in pepper and salt., Place Brussels sprouts and hazelnuts in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with butter mixture; toss to coat. Roast 10-15 minutes or until Brussels sprouts are tender, stirring occasionally.

Steps:

• Mix the butter, orange zest and hazelnuts in a small bowl with some freshly ground black pepper. (This can be done 2-3 days ahead and kept covered in the fridge.)
• Put the sprouts into a pan of boiling salted water, bring back to the boil, cover and cook for 4-5 minutes. Pour in the peas and cook for a further 2 minutes. The sprouts should be only just cooked. Drain.
• Put the sprouts and peas back into the pan and toss with the flavoured butter so it melts in. Season with salt and pepper and tip into a warmed serving dish.