This recipe taken from Prevention Guide.

1 lb brussels sprouts
1/2 cup hazelnuts
6 tablespoons butter
4 slices bacon
1/4 teaspoon salt
1/8 teaspoon black pepper

1. Trim stems of brussls sprouts, and remove any wilted or yellowed leaves. Thinly slice sprouts, using food processor.

2. Chop hazelnuts to medium texture in food processor.

3. Melt 2 tablespoons of butter in heavy skillet over medium heat, and add hazelnuts. Saute stirring frequently, 7 minutes. Saute, stirring frequently, 7 minutes or until golden. Remove from skillet and set aside.

4. Cook bacon, either in separate skillet or microwave. While bacon is cooking, melt remaining 4 tablespoons of butter over medium-high heat in skillet used for hazelnuts. Add brussels sprouts and saute, stirring frequently, 7 to 10 minutes or until tender.

5. Stir in hazelnuts, salt, and pepper, and transfer to serving dish. Drain bacon, crumble over sprouts, and serve.

Per Serving: 330 cal, 9g pro, 13g carb, 29g fat, 10g sat fat, 55mg chol, 6g fiber, 490mg sodium