Shredded Brussels Sprouts with Bacon and Hazelnuts

Bacon and hazelnuts make this Brussels sprouts recipe appealing to even the pickiest eater. To get a head start on dinner, cut the bacon and slice the sprouts in the morning. You can toast the nuts up to two days ahead.

1/2 cup chopped bacon (about 3 slices)

1/2 cup fat-free, less-sodium chicken broth

13 cups thinly sliced Brussels sprouts (about 2 pounds)

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

3 tablespoons chopped hazelnuts, toasted

Cook bacon in a large Dutch oven over medium-high heat 4 minutes or until crisp. While the bacon is cooking, cut off the ends of the brussels sprouts, then chop in half. Lay them cut-side down and finely chop until they are all shredded.

Remove the bacon from pan, reserving 1 1/2 teaspoons drippings in pan; set bacon aside. Add chicken broth to pan; bring to a simmer. Add sliced Brussels sprouts; cook 4 minutes or until crisp-tender, stirring frequently. Sprinkle with salt and ground black pepper, tossing gently to combine. Sprinkle evenly with bacon and hazelnuts. Serve immediately.

Quick tip: Use a food processor's thin slicing blade attachment to prepare the Brussels sprouts.