POINTSŪ Value: 3 Servings: 8 Preparation Time: 15 min Cooking Time: 20 min Level of 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 1 1/2 pound Brussels sprouts, tough outer leaves trimmed, cut in half lengthwise 4 slice uncooked turkey bacon 1 Tbsp butter, divided 3 medium leek(s), thinly sliced (white and light green parts only; about 1 1/2 cups) 1/4 cup 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) Instructions 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 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.
Meanwhile, crumble bacon or cut into strips.
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.
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. Notes If youd like to prep part of this recipe in advance, the Brussels sprouts can be steamed and the turkey bacon cooked 1 day ahead.
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