I created these to tempt my b-sprout hating son – he loved them

Ingredients:

• 500 grams of fresh Brussels Sprouts
• 50 gram bacon bits
• 50 grams of hazelnuts plus 1 tsp hazelnut slices for decoration
• 50 ml maple syrup
• 1 TBSP red wine vinegar
• 1 tsp Riesling or other spicy mustard
• 2 TBSP vanilla cream or whipping cream plus seeds from ½ a vanilla bean
• Salt and pepper to taste

Putting it all together:

• Preheat the oven to 175 degrees Celsius or 350 degrees Fahrenheit

• Place the 50 grams of hazelnuts in a roasting pan and warm in the oven for 8 minutes.

• Remove the nuts and pour them into a damp dishtowel. Roll the nuts in the dishtowel to remove the skins. Slice thinly using a garlic slicer.

• Wash and peel Brussels Sprouts. Using a mandolin, finely slice the Brussels Sprouts, starting from the top of the flour and discarding the “hard part” at the bottom (the last slice). Watch you don’t slice your fingers!

• Fry the bacon bits in a pan with higher sides with just a little fat over medium heat so the brown but don’t burn – about 3 minutes. Add maple syrup and stir fry for 2 more minutes.

• Add Brussels Sprouts and stir fry gently for about 3 minutes.

• Reduce the heat, cover the pot and simmer – stirring occasionally for 5 minutes.

• Add the vinegar and the mustard sir to combine. Cook 3 more minutes on low.

• Pour in the vanilla cream (or the cream and the vanilla seeds) and the , stir to mix, add the hazelnuts and season with salt and pepper. Simmer 2 more minutes without boiling, then remove from heat, and let stand covered until ready to serve.

• Serve and let guests add extra hazelnut slices if desired.