If you celebrate Thanksgiving, have you started your holiday meal planning yet?
If you have, bravo!
If you haven’t, don’t despair, neither have we.
Elise Bauer
Typically that happens about two days before the event.
Chestnuts and Brussels sprouts are a natural combinationearthy and strong, warm and filling.
Add bacon to the mix and you have a match made in heaven.
Elise Bauer
Whatever you do, don’t overcook the sprouts!
Overcooking them will give them a somewhat sulfuric taste.
But cooked just enough?
Elise Bauer
Especially with the chestnuts and bacon.
The texture and moisture content is more consistent.
So, we suggest using canned roasted chestnuts for this recipe.
Elise Bauer
you might of course roast and shell your own if you prefer.
Discard the hard tip of the stem side.
When the bacon is browned, remove with a slotted spoon and set aside.
Elise Bauer
Turn up the heat to high, add the red onions.
Cook until the onions begin to brown, add back the bacon.
Add the chestnuts and Brussels sprouts to the saute pan with the bacon and onions.
Elise Bauer
Add the chicken stock and toss to combine.
Stir in about 1 teaspoon 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.
