Brussels Sprouts With Bacon And Hazelnuts

Bacon and hazelnuts impart a saltiness and crunch to the tender brussels sprouts.

  • 500g brussels sprouts, trimmed, halved
  • 25g butter, chopped
  • 3 rashers middle bacon, rind removed, thinly sliced
  • 1/3 cup dry-roasted hazelnuts, chopped

Cook sprouts in a saucepan of boiling water for 6 to 7 minutes or until just tender. Drain.

Melt butter in a frying pan over medium-high heat. Add bacon. Cook, stirring, for 2 to 3 minutes or until crisp. Add hazelnuts and sprouts. Toss to combine. Serve.