If you’d like to improvise a bit, feel free to drizzle local maple syrup over the Brussels sprouts before serving, or add a pinch of crushed red pepper flakes and the zest and juice of one orange to the pan before topping with the hazelnuts.
• 2 to 3 tablespoons olive oil (enough to coat the bottom of your sauté pan)
• 1/2 pound bacon (4 slices thick cut, or 8 slices thin cut), chopped into 1/2-inch pieces
• 2 medium shallots, peeled, trimmed and coarsely chopped
• 4 pounds Brussels sprouts, trimmed, outer leaves removed, sliced in half lengthwise
• 1/2 cup hazelnuts, toasted and chopped (see note)
• kosher salt
• freshly ground black pepper
Pour enough olive oil into a medium skillet or sauté pan to just cover the cooking surface.
Arrange the bacon in a single layer in the pan.
Place your sauté pan on the burner, set the heat to medium and cook until the bacon is starting to brown on one side, 8 to 10 minutes. Some of your bacon may not be browning by this point, depending upon hot spots on your burner; however, any bacon that is not browned will catch up by serving time.
Add the shallot and Brussels sprouts to the pan, stir well and cook, stirring frequently, until the Brussels sprouts are lightly browned and are cooked through, 15 to 17 minutes.
Remove the pan from the heat, season with salt and pepper, then sprinkle the chopped hazelnuts over the sprouts, and serve them forth.
To toast hazelnuts, place them on a parchment-linedrimmed baking sheet and toast at 350 ̊F until they are lightly browned and their skins are starting to peel off, 12 to 15 minutes. Allow the nuts to sit until they are cool to the touch, then place them between two clean kitchen towels or paper towels and rub to remove their skins. Rather than chop hazelnuts, it’s easier to crush them. Wrap the skinned hazelnuts in a clean kitchen towel or paper towel then use a rolling pin or a 16-ounce can to gently crush them. Voila! “Chopped” hazelnuts.