Brussels Sprouts with Chestnuts and Bacon

Ingredients

• 1.5 pounds brussels sprouts ends trimmed halved
• 12 ounces honey fresh canned shelled cut in half (or 1 lb. , if available)
• 2 teaspoons juice of lemon 
• 0.5 teaspoon nutmeg 
• 3 tablespoons olive oil 
• 0.5 teaspoon pepper 
• 0.8 teaspoon sea salt 
• 1 large shallots sliced
• 8 oz bacon thick-cut cut into 1/2-in. pieces

Equipment

• bowl
• frying pan
• baking sheet
• oven
• pot
• sieve

Directions

1. Preheat oven to 35
2. Toss chestnuts in oil and put on a rimmed baking sheet.
3. Bake, turning often, until slightly toasted but not dry, 10 to 15 minutes.
4. Bring a large pot of salted water to a boil.
5. Add brussels sprouts and cook until bright green and just tender, about 6 minutes.
6. Drain and rinse with cold water.
7. Cook bacon in a large frying pan over medium heat, stirring often, until almost crisp.
8. Drain bacon in a strainer, reserving fat in a bowl.
9. Wipe out pan and add 3 tbsp. reserved bacon fat.
10. Add shallot and cook, stirring often, until softened and starting to brown, about 3 minutes.
11. Add drained brussels sprouts and cook, stirring often and adding more fat if needed, until browned and starting to crisp, about 6 minutes.
12. Sprinkle with salt, pepper, nutmeg, and lemon juice, stirring to combine.
13. Transfer to a serving bowl and top with reserved bacon and chestnuts.