Roasted Brussels Sprouts with Bacon and Chestnuts

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.

Ingredients

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.

Serves 6

Have a wonderful weekend!