Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Ingredients:
- 1 pound Brussels sprouts, trimmed and halved (or quartered if large)
- 6-8 ounces thick-cut bacon, diced
- 1/2 cup cooked chestnuts, roughly chopped
- 3 tablespoons butter
- 2 cloves garlic, minced (optional)
- 1/4 cup chicken or vegetable broth
- Salt and freshly ground black pepper to taste
- 1 tablespoon lemon juice (optional)
- Chopped fresh herbs for garnish, such as parsley or chives (optional)
Instructions
- Prep the Sprouts: Trim the stem ends of the Brussels sprouts and remove any yellowed outer leaves. Cut sprouts in half lengthwise (or quarter if very large).
- Cook the Bacon: In a large skillet or Dutch oven over medium heat, cook the diced bacon until it is crispy and has rendered most of its fat. Remove the bacon with a slotted spoon and set aside, leaving the bacon grease in the pan.
- Blanch the Sprouts: Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook for 3-5 minutes, until bright green and slightly tender. Drain and immediately submerge in a bowl of ice water to stop the cooking process. Drain again.
- Sauté the Sprouts: Add the butter to the skillet with the bacon grease. Add the minced garlic, if using, and sauté for 30 seconds until fragrant.
- Combine: Add the blanched Brussels sprouts and the cooked chestnuts to the skillet. Cook, stirring occasionally, until they are lightly browned and heated through, about 5-7 minutes.
- Deglaze the Pan: Pour in the chicken or vegetable broth and use a wooden spoon or spatula to scrape up any browned bits stuck to the bottom of the pan. Simmer for 1-2 minutes until the liquid is slightly reduced.
- Finish and Serve: Stir in the cooked bacon. Season generously with salt and freshly ground black pepper. Add a squeeze of lemon juice, if desired, for brightness. Garnish with chopped herbs, if using. Serve immediately and enjoy!
Tips:
- Don’t overcook the Brussels sprouts: They should be tender-crisp and a vibrant green color.
- For added richness, use a drizzle of balsamic vinegar or a sprinkle of grated Parmesan cheese just before serving.
- Make ahead: Blanch the Brussels sprouts and cook the bacon ahead of time to make this dish come together even faster.
