In Season Now … Brussels Sprouts With Hazelnuts And Bacon

I was at the supermarket a few days ago thinking of what to serve a chicken roast with for dinner other than the usual roasted vegetables and mashed potatoes. Good timing that the guy in charge of filling the vegetable section came with a tray full of Brussels sprouts. I have cooked them only once before … steamed them and truth be known, didn’t make much impact on my taste buds then. I got challenged suddenly. I thought, there must be something I can do with these miniature cabbage-looking vegetables to make them more appealing to my palate. Hmmm… stir-fry? Sounds good to me. Then what to add … nuts, onions and bacon. Yes, bacon! Because honestly, bacon makes every dish more tasty and yummy … my opinion anyway.

I was choosing which nut (macadamia or hazelnut) to add to the stir-fry. I bought a packet each and thought I will decide at home. Anyway, decision was hazelnut with the Brussels sprouts and the macadamias, well they will be macadamia brownies.

The dish turned out really good. I loved the nutty texture of the hazelnuts with the Brussels sprouts. The bacon added lots of flavour to it. Make sure you crack a generous amount of black pepper just before serving this dish. The only thing I will do differently next time I make this is, I would roughly chop the hazelnuts. Apart from that, this was good served with the roast chicken dinner.

Nutty Brussel Sprouts 1

Nutty Brussel Sprouts 3


  • 12-16 pieces Brussels sprouts
  • 1 small onion, chopped
  • 3 rashers streaky bacon, rind removed, chopped
  • 100 g hazelnuts, roughly chopped
  • salt and black pepper, to taste
  • 1 tablespoon olive oil
  • 30 g butter


  1. Trim the Brussels sprouts and remove any damaged outer leaves. Cut a small cross in the base of any larger sprouts. In a small sauce pan, cook sprouts in salted boiling water for 8 minutes or until just tender. Drain. Keep warm.
  2. Heat oil and butter in a frying pan or wok. Fry onion and bacon for 2-3 minutes, until onion is soft.
  3. Add hazelnuts to the bacon mixture and stir-fry for another minute or two.
  4. Add the sprouts into the wok or pan and toss until sprouts are well coated in the oil and butter.
  5. Season generously with black pepper and serve at one.

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