Crispy Brussels Sprouts and Bacon with Hazelnuts

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Crispy Brussels Sprouts and Bacon with Hazelnuts recipe.

The trick to keeping sprouts crispy: give them plenty of room on the pan. Overlapping causes them to steam, not crisp, and will yield soggy sprouts. This dish is easy to do as a meat-free side; just swap in vegan bacon substitute. 

For more about this recipe: Keto Thanksgiving

  • 6Servings


  • 4 slices bacon, chopped

  • 2 Tbs. olive oil

  • 1 1/2 lbs. Brussels sprouts

  • 1/2 cup chopped hazelnuts


  1. Preheat oven to 450°F. Fry bacon in large skillet 3–5 minutes, until crispy. Using slotted spoon, transfer to paper towels to drain. Add olive oil to skillet, remove from heat, and set aside.
  2. Trim ends from Brussels sprouts, and thinly slice crosswise, about 1/4-inch thick. Add Brussels sprouts to skillet, and toss to mix with bacon fat. Sprinkle with salt and pepper.
  3. Transfer Brussels sprouts to two large sheet trays. (Don’t let sprouts overlap, or they won’t crisp.) Roast 10 minutes, rotate pans, and continue roasting 7 minutes more, or until sprouts are crispy.
  4. While sprouts are roasting, return skillet to stove, add hazelnuts, and toast over medium heat, tossing frequently, until hazelnuts are lightly browned. Remove from skillet, and let cool.
  5. To serve, transfer cooked sprouts to a large platter or shallow bowl. Crumble bacon over top, add hazelnuts, and toss to mix. Season to taste with salt and pepper, and serve immediately.

Nutrition Information

  • Calories: 230
  • Carbohydrate Content: 12 g
  • Cholesterol Content: 10 mg
  • Fat Content: 18 g
  • Fiber Content: 5 g
  • Protein Content: 8 g
  • Saturated Fat Content: 3.5 g
  • Sodium Content: 150 mg
  • Sugar Content: 3 g
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Quinoa, Pomegranate & Pistachios with Ricotta Salata

Quinoa, Pomegranate & Pistachios with Ricotta Salata

This colorful side dish takes only minutes to prepare and makes a lovely, festive addition to any holiday table. You can make the salad the day before; just wait to add the pistachios until the last minute, so they retain their crunch. Ricotta salata is a dry, salty cheese; feta is a fine substitute.