Only Vicky could convince me to give Brussels sprouts another chance! I just don’t like those sprouts. But I gave them a second chance this holiday season, not once but twice! What’s the verdict? My American friends certainly liked them a lot. Nobody left the sprouts in their dishes. Among my Greek friends, only couple of them left a sprout in their dish. My husband loved them! And I enjoyed them as a side dish, especially as a side dish to my beef tagliata. I’ll post the tagliata recipe soon. With so much cooking these days, I can’t keep up with the posts!
- 2 pounds Brussels sprouts
- 250 grams bacon cut in pieces
- 30 grams butter
- 200 grams chestnuts, clean, boiled and cut in pieces
- 60ml Marsala wine (I used Madeira)
- 2 tablespoons chopped parsley
- freshly ground pepper
How to make: Boil Brussels sprouts in salted water at low heat until they are soft to the fork, about 7 minutes. Drain and place in a bowl filled with ice cubes. Saute the bacon until it’s transparent and very lightly browned. Add the butter and the chestnuts and turn up the heat. Pour the wine and cook for a few more minutes. Add the Brussels sprouts and turn off the heat. Make sure they are well coated with the bacon mix. Add parsley and pepper and serve. In my photo, there’s lemon zest instead of parsley.
Notes and tips: I got pre-packaged clean and cooked chestnuts from the supermarket, which made this recipe extremely quick to make. In the photo on top, I served the sprouts with pork meat and experimented using white wine. It didn’t hurt but it was better with red wine. The photo right above is with red wine.