Shredded Brussels Sprouts with Bacon and Hazelnuts

To get a head start before the Thanksgiving meal, cut the bacon and Brussels sprouts in the morning, and toast the hazelnuts up to two days ahead. Quick tip: Use a food processor's thin slicing blade attachment to prepare the Brussels sprouts.

Yield: 12 servings (serving size: 3/4 cup)

Ingredients

• 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

Preparation

Cook bacon in a large Dutch oven over medium-high heat 4 minutes or until crisp. 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.

Nutritional Information

Calories:

59 (41% from fat)

Fat:

2.7g (sat 0.7g,mono 1.5g,poly 0.4g)

Protein:

3.4g

Carbohydrate:

7.2g

Fiber:

3.1g

Cholesterol:

2mg

Iron:

1.2mg

Sodium:

262mg

Calcium:

35mg