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See also:  Brussels Sprouts Cooking Tips ; Brussels Sprouts Article



In My Kitchen
by Annie Bell
Given a spell in a skillet Brussel sprouts are scarcely recognizable/row  their boiled counterpart. And the smaller the better—look for button Brussels sprouts. I also like to toss in nibs of bacon.
Serves 6


    • 1½ lb button Brussels sprouts
    • 8 slices bacon, diced
    • 3½ oz chestnuts, cooked, peeled, and sliced
    • 1/4 cup unsalted butter, clarified
    • sea salt, black pepper


Trim the base of the sprouts and remove the outer leaves. Bring a large pan of salted water to a boil. Add the sprouts and cook for about 8 minutes until just tender. Larger sprouts will take longer according to their size. Drain into a colander.

Heat a large dry skillet over medium heat, add the bacon, and cook for 7—8 minutes, stirring frequently, until crisp and golden. Remove it with a slotted spoon and drain on paper towels.

Add the chestnuts to the skillet and saute in the bacon fat for several minutes, stirring frequently until lightly golden. Transfer to a bowl and add the bacon.

Ten minutes before eating, heat the butter in a large skillet over medium-high heat, add the sprouts, season, and saute for 7-8 minutes until lightly golden. Add the bacon and chestnuts just before the end, to heat through.


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