Brussels Sprouts With Bacon and Chestnuts

1 . Stage

Prep the Brussels sprouts: Cut the Brussels sprouts in half and slice thinly, starting at the top of the sprout and working back toward the stem. Discard the hard tip of the stem side.

2 . Stage

Cook the bacon: Cut the bacon into pieces about 1/4 inch wide and put them in a large sauté pan over medium heat. When the bacon is browned, remove with a slotted spoon and set aside.

3 . Stage

Cook the onions in bacon fat, add back the bacon: Remove all but 1 tablespoon of the bacon fat (do not put down the drain, see how to render bacon fat ). Turn up the heat to high, add the red onions. Cook until the onions begin to brown, add back the bacon.

4 . Stage

Add chestnuts, Brussels sprouts, stock: Add the chestnuts and Brussels sprouts to the sauté pan with the bacon and onions. Add the chicken stock and toss to combine. Stir in about 1 teaspoon of salt, more or less to taste. Cook over high heat for 3-4 minutes. Add pepper to taste. Serve hot with lemon wedges. Squeeze a little lemon juice over the sprouts right before you eat them. Links: Sautéed Brussels sprouts with almonds and onions - here on Simply Recipes Roasted Brussels sprouts - here on Simply Recipes Shredded Brussels Sprouts with Apples - from 101 Cookbooks Brussels Sprouts with Pasta - from Orangette Brussels Sprouts with Chestnuts and Brown Butter - from Smitten Kitchen