Who ever thought Brussels sprouts would be in demand by children! But my grandchildren love these and are willing to do battle with the adults at the table to get their fair share.
- ½ pound thick cut duck bacon (found in kosher stores), cut into ¼-inch lardons*
- 36 Brussels sprouts, trimmed and halved
- 2 teaspoons sea salt
- 12 chestnuts, roasted, peeled and broken into chunks
- 3 garlic cloves, minced
- 6 sprigs of thyme
- ¾ cup kosher non-dairy creamer or milk substitute
- Salt and pepper to taste
- ¼ cup maple syrup
- ½ lemon
- *Lardons are small pieces of fat sautéed so the resulting melted fat can be used to cook other elements of a dish while the small, crispy bits are added for extra flavor.
- In a large skillet, render the duck bacon over medium heat. Cook until brown, remove lardons with a slotted spoon. Drain on paper towels. Leave fat in the pan, add Brussels sprouts and cook for 1 minute. Add chestnuts, cook for 4 minutes. Stir in garlic and thyme, cook for 3 more minutes.
- Pour in non-dairy creamer and cook until liquid has reduced to half. Season to taste. Add duck bacon bits; pour in maple syrup and a squeeze of lemon juice. Stir over heat for a few more minutes.