Brussels Sprouts with Chestnuts
4
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 8 • Difficulty: Easy
Even the non-Brussels sprouts eaters on our staff liked this version featuring turkey bacon, chestnuts and a touch of maple syrup.
Ingredients
Brussels sprouts
1½ pound(s), tough outer leaves trimmed, cut in half lengthwise
Uncooked turkey bacon
4 slice(s)
Salted butter
1 tbsp(s), divided
Uncooked leek
3 medium, thinly sliced (white and light green parts only; about 1 1/2 cups)
Water
¼ cup(s), divided
Table salt
¼ tsp(s)
Black pepper
⅛ pinch(es)
Maple syrup
2 tbsp(s)
Apple cider vinegar
1½ tbsp(s)
Roasted European chestnuts
8 oz, ), peeled, quartered (fresh or jarred)
Instructions
1
Steam Brussels sprouts until tender, about 5 to 8 minutes.
2
Meanwhile, cook bacon in a large nonstick skillet over medium heat until browned, about 5 minutes; place on paper towels to drain.
3
Melt 2 teaspoons of butter in same skillet. Add leeks and 3 tablespoons of water; toss to coat. Cover and cook, stirring occasionally, until tender, about 6 minutes.
4
Meanwhile, crumble bacon or cut into strips.
5
Add remaining teaspoon of butter to skillet; stir until melted. Add Brussels sprouts, remaining 1 tablespoon of water, salt and pepper. Cook, stirring, until Brussels sprouts are hot and coated, about 3 minutes.
6
Stir in syrup and vinegar; toss to coat. Add chestnuts and bacon; toss over low heat until well-mixed and heated through. Spoon into a serving bowl. Yields about 3/4 cup per serving.
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