Best Chiffonade Of Brussels Sprouts With Bacon Hazelnuts Recipes
CHIFFONADE OF BRUSSELS SPROUTS WITH BACON & HAZELNUTS
I wish I could take credit for this recipe, but I can't - it came from a chef named Diane Morgan, who wrote The Thanksgiving Table. My husband likes Brussels sprouts so I'm always looking for new ways to serve them. This is the best way I've ever tried. Even people who don't like Brussels sprouts like them this way. Try it.
Provided by P48422
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 5
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.
ROASTED BRUSSELS SPROUTS WITH HAZELNUTS
What I love about this recipe is the mix of Brussels sprouts and hazelnuts. This flavorful combo is festive enough for a special occasion yet homey and easy enough for every day. -Gail Prather, Hastings, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 5
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.
Nutrition Facts :
BRUSSELS SPROUTS CHIFFONADE WITH BACON, GARLIC AND SHALLOTS
Chiffonade means shredding green leaves finely - and it's a great, and unusual way, of cooking sprouts. Try it this Christmas!
Provided by English_Rose
Categories Greens
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
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 DICED BACON AND HAZELNUTS
Number Of Ingredients 5
Steps:
- Trim the stem ends of the brussels sprouts and remove any yellow or spotted outer leaves. Cut the brussels sprouts into 1/16 inch slices, and use your fingertips to separate the slices into shreds. Or, shred the sprouts using a food processor with the coarse shredding disk attached. Place in a bowl and set aside until ready to saute. Heat a 12 inch 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 to mix thoroughly. Taste and adjust seasonings and serve.
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