Pan Roasted Brussels Sprouts
1 lb. brussels sprouts
1/4 cup shallots, finely chopped
3 strips bacon
1/2 lb. chestnuts
1/2 small apple
2 Tbsp vegetable or chicken broth
1/4 tsp. coriander
1/2 tsp. marjoram
Salt and pepper to taste
Finely chop the shallots and saute in olive oil until golden and caramelized; set aside. Finely chop the apple. Score and roast the chestnuts; shell them and set aside the nuts. Clean and remove outer leaves as necessary from the brussels sprouts; slice in half or smaller pieces for the larger ones.
Heat 2 Tbsp. olive oil in a heavy skillet over medium-low heat; add the brussels sprouts. Keep the heat down and stir frequently so they don’t burn, and keep covered. Pan roast until they start to brown, about 5 minutes; then add 2 Tbsp. broth, the finely chopped apple, the shallots, the marjoram and coriander, salt and pepper to taste; cover again and continue to stir as needed. Cook until al dente, and pour into a dish.
In the same pan, fry up the strips of bacon; remove the bacon from the pan and stir the brussels sprouts into the bacon grease in the pan. Cut up the bacon and add it back into the pan if you want. Cut the chestnuts into bite size pieces and add to the brussels sprouts. Heat through and cook until they are as done as you want them to be. Do not overcook or they can become bitter. Recipe provided by Mary Lindsay, Muns Vineyard.