Brussels Sprouts with Chestnuts and Bacon

If you're looking for a Thanksgiving side dish to wow the crowds, look no further. This Brussels sprouts recipe is to die for.

It comes from Fatty's Crab chef Zak Pelaccio, who was among the 11 New York culinary stars that New York Magazine asked to share recipes their mothers cooked for their childhood turkey-day tables.

With bacon, chestnuts, cream, and maple syrup, this hits all the right notes -- smokey, crunchy, creamy, and sweet -- and is enhanced with pretty sprigs of thyme and a splash of lemon. Delish!

Serves 6

- 1/2 lb. thick-cut bacon, cut in 1/4-inch strips
- 36 Brussels sprouts, trimmed, with outer 2 leaves removed, and halved
- 2 tsp. sea salt
- 12 chestnuts (roasted and peeled, broken into chunks) *
- 3 garlic cloves, minced
- 6 sprigs thyme
- 3/4 cup heavy cream
- 1/4 cup New York grade-B maple syrup
- 1/2 lemon

In a large sauté pan or cast-iron skillet, render the bacon strips over medium heat until they are a rich brown. With a slotted spoon, remove the lardons to a paper-towel-lined plate, leaving the rendered fat in the pan. Toss the sprouts in the pan, season with sea salt, and cook in the bacon fat over medium heat for 1 minute. Add the chestnuts, and continue cooking for 4 minutes. Sprinkle in the garlic and thyme, and cook for another 3 minutes. Pour in the cream, and reduce by half. Season to taste. Add the bacon, pour in the maple syrup, and give a squeeze of lemon juice. Cook, stirring, for another couple of minutes, and serve.

* For a short-cut, look for whole roasted chestnuts in a jar.

See more Thanksgiving Day recipes from New York