Chestnut & Bacon Brussels Sprouts
"My version of a recipe I found in BBC Good Food Magazine. This is my scaled down version, with measurements adapted as well for American kitchens. These look lovely on a holiday table and go great with roast chicken or turkey. I have tried these using water and also using the Marsala, both ways taste good, but the Marsala does taste a bit better."
Ingredients
Nutritional
- Serving Size: 1 (239 g)
- Calories 206
- Total Fat - 11.4 g
- Saturated Fat - 4.7 g
- Cholesterol - 58.6 mg
- Sodium - 469.6 mg
- Total Carbohydrate - 9.6 g
- Dietary Fiber - 2.2 g
- Sugars - 3.9 g
- Protein - 17.7 g
- Calcium - 30.1 mg
- Iron - 2.4 mg
- Vitamin C - 74.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Bring a large pot of salted water to a boil, then add the raw brussels sprouts and blanch for 5 minutes; they should still be bright green and only partly cooked.
Step 2
Drain and rinse well under cold water until sprouts are cool to the touch and set aside for now.
Step 3
In a large skillet, fry the bacon pieces over medium - med/high heat, stirring often, approximately 10 minutes, until crispy; remove bacon with a slotted spoon and let rest on paper towel lined plate.
Step 4
In the bacon drippings, over med/high heat, saute the chestnuts until they begin to brown up, about 5 minutes; use a slotted spoon to remove to the paper towel lined plate with the bacon.
Step 5
Add the sprouts to the same pan, along with a splash of cold water or Marsala (about 2 Tbsp), stir, cover, and cook over medium - med/high heat until tender, about 5-10 minutes (longer if you like them very soft, but they will lose their bright color), stirring once or twice (or just shaking the lidded pan).
Step 6
Remove the lid, toss in the bacon and chestnuts, as well as a couple of Tbsp of butter (as much or as little as you prefer), generously seasoning to taste with salt and pepper; let cook another 2-3 minutes until the butter has fully melted and everything is coated evenly.
Tips
No special items needed.