- 1 1/2 pound(s) uncooked Brussels sprouts, outer leaves trimmed, cut in half lengthwise
- 4 slice(s) uncooked turkey bacon
- 1 Tbsp salted butter, divided
- 3 medium uncooked leek(s), thinly sliced (white and light green parts; about 1 1/2 cups)
- 1/4 cup(s) water, divided
- 1/4 tsp table salt
- 1/8 tsp black pepper
- 2 Tbsp maple syrup
- 1 1/2 Tbsp apple cider vinegar
- 8 oz roasted European chestnuts, peeled, quartered (fresh or jarred)
Steam Brussels sprouts until tender, about 5 to 8 minutes.
Meanwhile, cook bacon in a large nonstick skillet over medium heat until browned, about 5 minutes; place on paper towels to drain.
Melt 2 teaspoons butter in same skillet. Add leeks and 3 tablespoons water; toss to coat. Cover and cook, stirring occasionally, until tender, about 6 minutes.
Meanwhile, crumble bacon or cut into strips.
Add remaining teaspoon butter to skillet; stir until melted. Add Brussels sprouts, remaining tablespoon water, salt and pepper. Cook, stirring, until Brussels sprouts are hot and coated, about 3 minutes.
Stir in maple syrup and vinegar; toss to coat. Add chestnuts and bacon; toss over low heat until well-mixed and heated through, about 2 to 3 minutes. Spoon into a serving bowl. Yields about 3/4 cup per serving.
- If you’d like to prep part of this recipe in advance, steam the Brussels sprouts and cook the turkey bacon 1 day ahead.