Brussels Sprouts with Bacon and Nuts

Steps

• 1

  Preheat oven to 350°F.
• 2

  Place the almonds and hazelnuts in a cookie tray and toast them for 5 minutes, or until they are slightly golden and fragrant. Set aside to let cool.
• 3

  Meanwhile, wash and cut the sprouts. Remove the stem's end and any leaves that are damaged or losing color. Cut the largest ones in half.
• 4

  In a medium pot, on medium to high heat, boil 4 cups of salty water. When the water beings to boil turn off the stove, add the sprouts, cover them and leave them in the water for about 3 minutes. Drain them well and put them to the side.
• 5

  In a large saucepan add the pancetta and brown for approximately 4 minutes over medium heat, or until crunchy.
• 6

  Add the Brussels sprouts to the saucepan. Cook them for 8 minutes, stirring occasionally, and then add the lemon zest. For the finishing touch, add the nuts and spray with oil, serve immediately.