Trim 1 lb. of Brussels sprouts, cutting away tough core and removing any yellow or spotted leaves. Shred coarsely in food processor (or use a knife to slice very thinly crosswise). Meanwhile, toast a scant 1/4 cup chopped hazelnuts in the oven. Now, dice up two strips of bacon and cook them in a pan until nice and crisp. Remove them with a slotted spoon and put on paper towels to drain. Dump the Brussels sprouts into the hot bacon fat in the pan and stir-fry for 2–3 minutes, until bright green and crisp-tender. Stir in bacon and hazelnuts and season generously with salt and pepper. Delish!