Like most kids, neither one of us liked Brussels Sprouts when we were growing up. But we’ve been making up for lost time ever since by eating them every chance we get. Adding bacon and roasted chestnuts in this recipe helps win over even the most stubborn inner-child.
- 2 tablespoon(s) olive oil
- 6 slice(s) bacon, coarsely chopped
- 2 pound(s) Brussels sprouts, halved lengthwise
- 1 teaspoon(s) salt
- 1 1/2 pound(s) fresh chestnuts, roasted and peeled; or 3½ cups store-bought roasted chestnuts
- 2 tablespoon(s) cold unsalted butter
- In a large skillet, heat oil over medium-low heat. Cook bacon until crisp, about 5 minutes. Transfer bacon to paper towel-lined plate. Set aside.
- Add Brussels sprouts to same skillet and cook, tossing frequently, until lightly browned, about 5 minutes. Add salt and 1 cup water; cover and simmer until sprouts are almost tender, about 8 minutes.
- Add chestnuts and cook, uncovered, until sprouts are crisp-tender, about 5 minutes. Remove from heat and swirl in butter until creamy. Toss reserved bacon over top.