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.