11/19/09

Brussels Sprouts, Chestnuts & Bacon

4-8 oz. apple-smoked bacon chopped into pieces

1 pound Brussels sprouts, stems trimmed and cut into ¼-inch slices

1 cup roasted & peeled chestnuts

salt & pepper

balsamic vinegar

Coat a large skillet over medium heat with olive oil, then add bacon. cook, stirring occasionally until it starts to crisp, about 5 minutes.

Add sprouts, chestnuts and a ¼ cup of water to the pan, scraping any browned bits from the bottom of the pan. Sprinkle with salt and pepper, and reduce heat to medium. Cook until the sprouts and chestnuts are tender and the water was evaporated, 5-10 minutes. Turn up at the end and stir, if you want to reduce the liquid quickly and keep the sprouts a little crunchy.

Serve this on a big platter, drizzled with balsamic vinegar.

Serves 4