Cook the Brussels sprouts in boiling, salted water 3 to 4 minutes or until tender but still bright green. Refresh in cold water and drain. (You also may steam or roast them if you prefer.)
In a heavy sauté pan, cook the bacon until lightly crisped. Remove from the pan. Pour off any excess bacon fat.
Place the sauté pan back over medium heat and add the olive oil. (You may stir in 1 tablespoon of bacon fat as well for additional flavor!) Cook the shallots, apples and rosemary about 2 to 3 minutes or until the shallots are lightly golden. Stir in the Brussels sprouts and toss to heat through. Add the hazelnuts, cranberries and the crisped bacon and cook for 1 minute. Stir in the maple syrup and wine or vinegar. Season with salt and pepper.
Recipe by Lynne Vea, PCC Chef
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (166g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 201 (71%)|
|Amt Per Serving||% DV|
|Total Fat 22.3g||30 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 11.3g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 25.4mg||8 %|
|Sodium 357.3mg||12 %|
|Potassium 474.4mg||12 %|
|Total Carbohydrate 15.3g||4 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 11g|
|Protein 7.9g||11 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 283
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