Tuesday, November 17, 2015

Roasted Brussels Sprouts With Bacon And Hazelnuts

2 lbs. Brussels sprouts
1/4 cup olive oil
Salt to taste
Pinch crushed red pepper flakes 

1/4 cup chopped hazelnuts
2 slices thick bacon, cut across into 1/4 inch strips 
1/2 cup coarsely grated Parmesan
Serves 8.
1. Preheat the oven to 400 degrees. Cut the Brussels sprouts in half lengthwise, from top to bottom and place on a parchment-lined baking sheet. Toss the sprouts with olive oil, salt, and crushed red pepper on and roast in the oven until tender, about 20 minutes.

2. While the sprouts are roasting, cook the bacon in a small sauté pan until the bacon renders most of its fat; add the hazelnuts and cook until the bacon is crispy, and the nuts are golden, 7 to 8 minutes. Remove with a slotted spoon to paper towels to drain. Toss the roasted Brussels with the crispy bacon, nuts and Parmesan cheese. 

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