Brussels Sprouts with Bacon Lardons and Chestnuts

 


Brussels Sprouts with Bacon Lardons and Chestnuts

Ingredients

1 1/2 lb. Brussels sprouts, trimmed and halved

2 tbsp. unsalted butter

1 tbsp. olive oil

2 (4-ounce) packages diced pancetta

1 (5.2-ounce) bag roasted chestnuts, roughly chopped

2 tbsp. fresh lemon juice, optional

Pinch freshly grated nutmeg

Kosher salt and freshly ground black pepper

Directions

Step 1Place 2 inches water in a medium pot fitted with a steamer basket; bring to a simmer. Add Brussels sprouts, and steam until crisp- tender, 4 to 6 minutes. Drain and reserve. 

Step 2Heat butter and oil in large skillet over medium heat. Add pancetta and cook, stirring occasionally, until golden brown and crisp, 6 to 7 minutes. Increase heat to medium-high. Add Brussels sprouts and chestnuts. Cook, stirring occasionally, until Brussels sprouts are crisp and golden brown on the edges, 6 to 8 minutes. Stir in lemon juice, if desired, scraping up any brown bits, and nutmeg. Season with salt and pepper.

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