Crispy Brussels sprouts get dressed up with bacon, toasted hazelnuts, smoked paprika, lemon zest, shallots, and wine! These look fancy but are actually quick and easy to prepare!
Preheat oven to 350 degrees. Line hazelnuts on an ungreased metal tray and toast in oven approximately 10 minutes, until lightly brown and fragrant. Set aside to cool. (This step can also be done in a toaster oven.)
In a large sauté pan, cook bacon over medium heat until golden brown (about 5 minutes). Remove bacon from pan and set aside. Drain and discard all but 2 tablespoons of fat from pan.
Put pan back over medium heat, and lay Brussels sprouts (cut side down) in a single layer in the pan. Once all of the Brussels halves are neatly layered in the pan, toss the extra Brussels leaves, minced shallot, lemon zest, paprika, and salt on top. Do not stir. Cook over medium heat for approximately three minutes, without stirring. The Brussels should be getting nicely browned.
After three minutes, stir well to mix in spices. Add wine, and cook uncovered until wine has simmered off, about 3 minutes. Test one of the Brussels to see if they're done. If not, cover the pan with a lid to cook for a few more minutes. Then, turn off heat.
Coarsely chop toasted and cooled hazelnuts. Toss hazelnuts and bacon into pan with Brussels sprouts, stir, and serve.