BRUSSELS SPROUTS WITH BACON AND CHESTNUTS
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
Ingredients
• 1 1/2 lb button Brussels sprouts
• 8 slices bacon, diced
• 3 1/2oz chestnuts, cooked, peeled, and sliced
• 1/4 cup unsalted butter, clarified
• sea salt, black pepper
Directions
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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