Warm Brussels Sprouts with Toasted Hazelnuts and Bacon
1/2 cup hazelnuts, toasted (walnuts or chestnuts would also be good companions)
2 tbsp olive oil
1/2 red onion, diced
1 garlic clove, minced
12 Brussels sprouts, stems trimmed, outer leaves removed and thinly sliced
4 rashers streaky bacon, diced
Salt and pepper
Toast the hazelnuts for just a few moments and set aside. In a large frying pan heat the olive oil over a medium heat. Add the red onion and garlic, season with a little salt and sauté for a few minutes until translucent.
Add the Brussels sprouts to the onions and garlic and sauté for a few minutes until the Brussels sprouts are just cooked through but retain a little crunch. Meanwhile in a separate pan fry the bacon until it is crisp. Add the hazelnuts and bacon to the Brussels sprouts and serve immediately.
The light sautéing leaves the sprouts bright and green with a little crunch, no sign of bitter or mushy here. The toasted hazelnuts add an additional nutty note and a little crispy bacon adds the salty and the crispy. All lightly enveloped in olive oil this is a bright, tasty side full of texture and layers of flavour.
If you like this you might like this Greens & Roast Pumpkin Salad with Kikorangi & Candied Chilli Pecans
One year ago London Eats Ottolenghi