I've seen many recipes floating out in blogland
lately for brussels sprouts.
Katie over at Life, Liberty & the Pursuit of Happiness
made a special request that I post my recipe, too.
I received this recipe from a William Sonoma
techniques class two years ago.
It is now one of the highly requested items
for our family's Thanksgiving meal.
6 oz cooked bacon, diced
5 shallots, minced
4lb. brussels sprouts, halved lengthwise (we quarter ours)
1 cup roughly chopped roasted and peeled chestnuts
2 TBsp chopped fresh thyme
Salt and freshly ground pepper, to taste
Preheat an oven to 425F
In a large roasting pan or oven proof saute pan over medium heat,
cook bacon until crisp, 5 to 8 minutes.
Add the shallots and cook until soft, about 2 minutes.
Increase the heat to medium high, add the brussels sprouts,
chestnuts, thyme, salt and pepper, and stir well.
Transfer the pan to the oven and roast for 15 minutes,
then stir ingredients.
Continue roasting until the brussels sprouts are tender,
about 10 minutes more.
Transfer to a serving dish and serve immediately.
Have a wonderful weekend!