Wednesday, February 16, 2011

Pan Roasted Brussels Sprouts with Shallots, Bacon and Hazelnuts

Pan Roasted Brussels Sprouts with Shallots, Bacon and Hazelnuts
As shared from the kitchen of 'Once Upon a Plate by Mari'
About 4 servings (generous 1/2 cup each)

About 2 cups Brussels Sprouts
1 or 2 shallots
1 or 2 strips bacon
Toasted Hazelnuts, coarsely chopped
Olive oil
Salt and freshly ground black pepper

Optional finishing drizzle:
Olive oil
Vinegar of your choice

Soak sprouts in a large bowl of salted water for 10 minutes to an hour before cooking them (to eliminate any debris or insects). Drain and rinse well with cool water.

With a small sharp knife trim stem ends, and discard any bruised or damaged leaves.

Parboil sprouts in salted water (until just barely tender), then immediately plunge them into a bowl of ice water to stop the cooking ~ drain well, then cut each in half.

No recipe needed for the remainder,  just a description:

For about 2 cups of Brussels Sprouts ~ snip a slice of two of bacon crosswise into thin strips, cook over medium heat until as crispy as you like. Remove the bacon pieces and set aside to drain.  If you don't mind cooking in bacon fat, continue from here (if not, drain and wipe the pan, then add a tablespoon of olive oil and a tablespoon of butter.)

Add peeled and sliced shallots (as many or as few as you would like.)  Cook slowly, over medium-low heat until they are tender. Remove the shallots and set aside.

Toss the Brussels Sprout halves in the pan over moderately high heat,  allowing them to turn just lightly browned, shaking pan frequently so they do not burn.  Add a little more butter if you like and add the caramelized shallots, and bacon back into the pan to heat everything through. Season to taste with salt and freshly ground black paper.

Plate up and sprinkle with chopped, toasted Hazelnuts (or any toasted nut you prefer.)

You can drizzle with additional olive oil and a little vinegar (almost any type) if you like, to pique the flavor a bit.

These make a fabulous side dish for any roasted or grilled chicken, fish, or meat.


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