Brussels Sprouts with Chestnuts & Bacon

The following recipe was prepared by my friend Yumi for our Foodie Films event, where we watched Babette’s Feast. Everything (in my opinion) tastes better with bacon and this dish is no exception! It’s simple to make and is a great addition to a holiday table. I’m not sure if it’s exactly French but regardless it was delicious…

1 1/2 pounds brussels sprouts, trimmed, halved
6 bacon slices, coarsely chopped
2 1/4 cups jarred chestnuts (about 12 ounces), halved
1/2 cup water

Cook brussels sprouts in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain.
Sauté chopped bacon in heavy large skillet over medium-high heat until crisp, about 4 minutes. Using slotted spoon, transfer bacon to paper towels and drain.
Heat bacon drippings in skillet over medium-high heat. Add brussels sprouts and chestnuts and sauté until brussels sprouts begin to brown, about 5 minutes. Add 1/2 cup water and cook until brussels sprouts are tender and most of liquid is absorbed but mixture is still moist, about 3 minutes longer. Stir in bacon. Season to taste with salt and pepper and serve.