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Shredded Brussels Sprouts with Bacon and Hazelnuts Sandy/PA


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Posted to Thread #38 at 1:46 am on Apr 19, 2006

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.

cup chopped bacon (about 3 slices)
cup fat-free, less-sodium chicken broth
13 cups thinly sliced Brussels sprouts
(about 2 pounds)
1 teaspoon salt
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.



Life isn't about waiting for the storm to pass, it's about learning to dance in the rain


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