For Thanksgiving, I made a old fashioned English  meal which included roast goose with pistachio and apricot stuffing, roasted brussels sprouts. .(Think Dickens!) Over the next few days, I’ll put up the recipes I used. The goose and stuffing were wonderful; The skin crispy and not greasy-  Totally delicious. One of the things I like are brussels sprouts. Even if you aren’t fond of them, this recipe is a winner.

Roasted Brussels Sprouts








1-1/2 pounds Brussels sprouts, stems trimmed, outer leaves removed  OR FROZEN
1/4 pound smoked slab bacon or other smoked bacon, cut into lardons (1/4-by-3/4-inch rectangles)
2 cups pearl onions, peeled
10 chestnuts, roasted, peeled, quartered
1-3/4 cups low-sodium chicken broth
1 tablespoon unsalted butter (Amish butter is best)
Salt and pepper
1-1/2 teaspoons fresh thyme leaves

1. Cook Brussels sprouts in boiling salted water for 4 to 5 minutes, they should still be crisp. Drain Brussels sprouts and quickly dunk them in an ice water bath.

2. When Brussels sprouts are cool enough to handle, slice them in half and set aside. Heat bacon in a large pan until fat is rendered and bacon is golden, about 10 minutes. Remove bacon with a slotted spoon and reserve fat in pan.

3. Cook onions in bacon fat for about 10 minutes, until golden. Add chestnuts and cook about 2 minutes. Add bacon and Brussels sprouts to pan and heat over high heat.

4. Pour in broth and cover with lid. After boiling, lower heat and cook until Brussels sprouts are fully cooked. Mix in butter, salt, pepper and thyme. Serve warm.