Roasted Brussels sprouts are a side that you will often see on a holiday menu. Have you ever tried yours with water chestnuts and bacon? Buttery and tender Brussels sprouts, crunchy water chestnuts and salty bacon make for a side that will go perfectly with any holiday turkey, ham or beef tenderloin. You can prepare the Brussels sprouts right before serving or let them hold in a 250°F oven for a little while until you are ready to serve.

Pan Roasted Brussels Sprouts with Bacon

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 8 servings

Serving Size: about 1/2 cup

Ingredients

  • 2 1/2 pounds fresh Brussels sprouts
  • 10 slices bacon
  • 4 tablespoons unsalted butter
  • 2 tablespoons chopped shallots
  • 2 (8 ounce) cans water chestnuts, drained on paper towels
  • 1 tablespoon plus 3/4 teaspoon kosher salt, divided
  • 1/4 teaspoon coarse ground black pepper
  • 1/8 teaspoon freshly ground nutmeg

Directions

Rinse off Brussels sprouts. Trim off ends. Make 2 cuts, to form an "X" at base of each end. Bring large pot of water to boil and add 1 tablespoon kosher salt. Add prepared Brussels sprouts and cook for 7 minutes. Remove brussels sprouts with slotted spoon and immediately place in bowl filled with ice water. Let cooked sprouts sit in ice water for 5 minutes. Remove Brussels sprouts and pat dry with paper towels. Set aside.

In large nonstick sauté pan, cook bacon slices over medium heat until cooked through. Drain bacon on paper towels. Empty bacon drippings from pan and save for another use. Set bacon aside.

Melt butter in same sauté pan bacon was cooked in over medium heat. Add shallots and cook, stirring frequently, until shallots soften, about 2 minutes. Add water chestnuts, salt, pepper and nutmeg. Stir until well mixed. Raise heat to medium high and add Brussels sprouts. Stirring frequently, cook until Brussels and water chestnuts are warmed though and beginning to caramelize, about 5 to 7 minutes. Serve them immediately or keep warm in 250°F oven until ready to serve.

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