Who doesn't love Brussels sprouts? (with bacon)

I made this tonight!  Lovingly extracted from Bruce Sherman's write-up in the December issue of Chicago Magazine. So easy and a great way to get your whole family to eat their greens.  Also a great holiday side dish. 


Brussels Sprouts with Bacon and Hazelnuts

Makes 8 servings.

What do you need?
2 lb. large Brussels sprouts, green leaves only (about 8-10 cups)
4-6 oz. thick-sliced smoked bacon
2 tsp. vegetable oil
1 Tbsp. lemon juice
Salt and pepper
4 oz. toasted hazelnuts, halved

Separate sprouts into individual leaves by progressively cutting off stem and peeling off leaves. In a large pot, boil water that has been generously salted (about 1 Tbsp. salt per quart). Blanch leaves, about 2 minutes, and transfer immediately to a bowl of ice water. Drain and dry in a single layer.

Cut bacon crosswise into 1/4" strips. In a heavy-bottomed skillet, heat oil over medium heat and cook bacon until browned, about 3-5 minutes. Remove bacon with slotted spoon and set aside. Pour off about half of the rendered fat or more if you want a lighter dish. Over high heat, toss the leaves to coat and saute until hot, about 2-3 minutes. Add lemon juice and season with salt and pepper. Transfer to a serving bowl and garnish with reserved bacon and hazelnuts. Enjoy!