Crispy Brussels Sprouts and Bacon with Hazelnuts

1. Preheat oven to 450°F. Fry bacon in large skillet 3–5 minutes, until crispy. Using slotted spoon, transfer to paper towels to drain. Add olive oil to skillet, remove from heat, and set aside.
2. Trim ends from Brussels sprouts, and thinly slice crosswise, about ¼-inch thick. Add Brussels sprouts to skillet, and toss to mix with bacon fat. Sprinkle with salt and pepper.
3. Transfer Brussels sprouts to two large sheet trays. (Don’t let sprouts overlap, or they won’t crisp.) Roast 10 minutes, rotate pans, and continue roasting 7 minutes more, or until sprouts are crispy.
4. While sprouts are roasting, return skillet to stove, add hazelnuts, and toast over medium heat, tossing frequently, until hazelnuts are lightly browned. Remove from skillet, and let cool.
5. To serve, transfer cooked sprouts to a large platter or shallow bowl. Crumble bacon over top, add hazelnuts, and toss to mix. Season to taste with salt and pepper, and serve immediately.

Here are more Brussels sprouts recipes to try:

• Sweet and Sour Brussels Sprouts with Pomegranate, Pancetta, and Pumpkin Seeds
• Brussels Sprouts with Walnuts & Dried Cranberries
• Sriracha Brussels Sprouts with Eggs & Bacon