Brussels sprout is a vegetable that resembles a miniature head of cabbage. It contains a lot of antioxidants, including vitamins C, A, K, E and B complex. It is very rich in proteins, omega 3 and omega 6 fatty acids, minerals. There are many good healthy recipes with this wonderful vegetable, and I single out one of them because it is irresistible. Follow recipe.
Ingredients: simple, total time: 35 min
70 g of whole hazelnuts
5 g of powdered sugar
5 g of hot ground paprika-allspice
5 g of butter
50 g of smoked bacon
2 sprigs of thyme/thyme
500 g of blanched-halved brussels sprouts
1 lemon juice and grated zest
salt to taste
fresh ground black pepper to taste
Preparation:
Preheat the oven to 180 °C.
Roast the hazelnuts for about 8 minutes, until they are golden brown and just fragrant. During this time, sift the powdered sugar with the paprika. After the hazelnuts are toasted and while they are still hot, place them in a large bowl, add the butter, then stir to melt the fat and glaze it nicely. Immediately after that, add a mixture of sugar, paprika with a little salt and pepper, then mix everything so that it is nicely seasoned and evenly applied to the hazelnuts. Leave aside.
Cut the bacon into thin slices, and then into thinner sticks. In a large pan, fry the bacon at a gentle moderate temperature until all the fat is released, and it becomes crispy, remove and set aside on a paper towel.
In the remaining fat, at a high temperature, fry the sprigs of thyme for about 20 to 30 seconds, add the blanched brussels sprouts and fry for a few minutes until they take on color. The juice is reduced. Remove from heat, then add bacon and paprika, hazelnuts, mix and serve warm.
Buon appetito!
NOTE: If you don't have ground hot pepper, it's not a problem, you can also add pounded hot pepper or if you do not like spicy ground sweet pepper or fresh pepper cut into larger cubes without seeds.
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