Ingredients Jump to Instructions ↓

  1. 1 pound fresh Brussels sprouts

  2. 4 slices bacon or pancetta

  3. 1/4 cup maple syrup

  4. 1/2 cup hazelnuts

  5. 1 tsp. kosher salt

  6. 1/2 cup shredded or thinly-sliced Parmigiano-Reggiano cheese

Instructions Jump to Ingredients ↑

  1. Trim Brussels sprouts by cutting the root ends off. Place the shredding blade in your food processor. Shred Brussels sprouts.

  2. Cook bacon in a large (12 or 14-inch) skillet. Remove, drain and crumble.

  3. Add Brussels sprouts to bacon drippings. Saute 4-5 minutes. Do not overcook!

  4. Add maple syrup, hazelnuts and salt to the Brussels sprouts. Stir in bacon.

  5. Remove from heat. Stir in cheese, saving a little for garnish. Serve, topped with cheese.


Send feedback