Brussels Sprouts With Bacon Marmalade and Hazelnuts

Directions Print

FOR THE SMOKED HAZELNUTS

1. In a bowl, combine the hazelnuts with the olive oil and salt.
2. Pour the nuts into a pan and spread them in a single layer.
3. Fire up a smoker to 225°.
4. Add 3 to 4 medium chunks of hickory wood. When the smoker is ready, place the nuts in the smoker.
5. Smoke the nuts, shaking the pan with tongs a couple times to prevent burning, until they are toasted and have a nice smoky flavor, 30 to 60 minutes.
6. Remove the pan from the smoker and let the nuts cool completely in the pan. Coarsely chop the nuts and set aside.

FOR THE BACON MARMALADE

1. In a large sauté pan over medium heat, cook the bacon until it starts to get crispy and the fat is rendered, 15 to 20 minutes.
2. Transfer the bacon to a bowl and set aside. Reserve the bacon fat.
3. Add the butter and 2 tablespoons of the reserved bacon fat to the pan and return to medium heat.
4. Add the onions and salt and sauté for 10 minutes, stirring frequently. Return the bacon to the pan.
5. Add the brown sugar, apple cider vinegar, balsamic vinegar, dried thyme, black pepper and cayenne and stir until the ingredients are well incorporated.
6. Add water and continue cooking until the mixture reaches a jamlike consistency, 15 to 20 minutes. Remove from heat and stir in the olive oil.

FOR THE BRUSSELS SPROUTS

1. Heat the oven to 400°.
2. On a sheet pan, toss the Brussels sprouts with olive oil and sprinkle with salt and pepper to taste.
3. Spread in a single layer and bake, tossing once halfway through, until tender and golden brown, 25 to 30 minutes.
4. Toss the roasted Brussels sprouts with 1 cup of the bacon marmalade and sprinkle with ½ cup of the chopped smoked hazelnuts.