Recipe: Brussels sprouts with chestnuts & bacon
- 2 lbs Brussels sprouts
- 6 thick slices double-smoked bacon, diced
- 1 cup chestnuts, fresh roasted or vacuum packed
- 2 tbsp unsalted butter
- 1 tbsp sherry vinegar
- ½ tsp sea salt
- ½ tsp freshly ground black pepper
1 Trim the core end from each of the Brussels sprouts and cut in half horizontally. Lay the sprouts cut-side down on a cutting board and slice the leafy top portions into ¼" slices, separating the heads into leafy ribbons.
2 Discard the small cores. Soak the leaves in a large bowl of cold water to remove any grit. Cook the bacon in a large sauté pan until crisp and golden, about 7 to 8 minutes.
3 Drain off most of the fat. Add the chestnuts and heat through. Keep warm over low heat. Meanwhile, bring a large pot of salted water to a boil. Cook the Brussels sprouts for 1 to 2 minutes, until bright green yet still crisp.
4 Drain the Brussels sprouts in a colander and steam dry for 1 minute, shaking off the extra water. Add the Brussels sprouts, butter and sherry vinegar to the bacon and chestnuts; toss to combine. Season with the salt and pepper and serve immediately.