Shredded Brussels Sprouts with Maple glazed Hazelnuts and Bacon



This side dish is going to blow your mind! Wait… side dish?  What am I saying, it’s more than just a side dish, you don’t really need anything else, it’s that good.

I have to confess that I am a little bit obsessed with side dishes, I think they deserve more attention. It also has to do with the fact that I try not to eat carbs in the evening so I want to have something really spectacular to compensate for the lack of potatoes or rice. When I was eating these Brussels sprouts I almost forgot about the grilled chicken I had on the side and ate the entire dish of sprouts, oops.

Ok, I’ll admit that I was very full, but so satisfied.

Serves 4 (or 2 if you’re like me)



1 lbs. Brussels sprouts, cleaned and shredded

1 small onion, peeled and diced as fine as you can

1 Garlic clove, peeled and grated or crushed

4 oz. smoked Bacon, cut in medium small dice  (* Omit or use vegetarian bacon for vegetarians)

1/3 C. Hazelnuts, skin removed

2 tbsp. Butter

2 tbsp. Maple Syrup

salt and pepper

2 – 3 tbsp. Water



Over medium high heat fry the bacon for a few minutes in one tablespoon of butter. Once they start to get a little crispy and golden add the hazelnuts. Fry for about 4 minutes until the nuts become golden.  Now add the Maple syrup and continue to cook for an other  3 minutes until all is nice and sticky and golden.

Place the nuts and bacon in a bowl and set aside.

Put the pan back on the heat and add the remaining tablespoon of butter. Once melted add the onions, the garlic and the Brussels sprouts after a minutes or so. Start sautéing, season with salt and black pepper. Add the two  tablespoons of water and put a lid on the pan, leaving a side open, or use a lid with holes in it like I do.

Cook for about seven minutes or until they are tender to your liking. Return the hazelnuts and bacon to the pan and sautee for another minute until heated thru. Serve immediately.



10 thoughts on “Shredded Brussels Sprouts with Maple glazed Hazelnuts and Bacon

  1. Pingback: Jerusalem Artichoke au jus with Pancetta, Garlic and Thyme | The Cooking Spoon

  2. annika

    I love what you have done here. I am big on vegetables but Brussels sprout is not one of them but I love how you have somewhat hidden them and covered them with flavour. This just might be the dish for me to enjoy these guys.

    Liked by 1 person

  3. foodinbooks

    This looks wonderful! I’m in that camp of disliking Brussels sprouts, but when cooked like this, they are delicious. I made some last Thanksgiving with maple syrup and balsamic vinegar, and bacon crumbles. Your addition of the hazelnuts would probably send it into the food flavor stratosphere! Yum!


    1. The Cooking spoon Post author

      Yes, I agree these skillets are fantastic. This is actually the only way I’ll eat Brussels sprouts because normally I don’t like them either. But shredding them gives them a much better structure and a sweeter taste. Thank you for stopping by.

      Liked by 1 person


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