- 1/2 cup chopped bacon (about 3 slices)
- 1/2 cup fat-free less sodium chicken broth
- 13 cups thinly sliced Brussel sprouts
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons chopped hazelnuts, toasted
Cook bacon in a large Dutch oven until crisp. Remove bacon and reserve 1 1/2 teaspoons drippings in pan. Set bacon aside. Add chicken broth to pan; bring to a simmer. Add sliced Brussel sprouts; cook 4 minutes or until crisp-tender, stirring frequently. Sprinkle with salt and pepper, tossing evenly to combine. Sprinkle with hazelnuts and bacon. Serve immediately. Yield: 12 servings (serving size: 3/4 cup).