Brussels Sprouts with Chestnuts

This version of Brussels sprouts features turkey bacon, chestnuts and a touch of maple syrup. It's a wonderful side dish for all your holiday meals.

1 1/2 lbs Brussels Sprouts, outer leaves trimmed, cut in half lengthwise
4 slices Turkey Bacon
1 tablespoon butter
3 medium Leeks, light green and white parts, thinly sliced (about 1 1/2 cups)
Salt and Pepper
2 tablespoons Maple Syrup
1 1/2 tablespoons Apple Cider Vinegar
8 oz roasted European Chestnuts, peeled and quartered (fresh or jarred)

Steam Brussels sprouts until tender, 5 to 8 minutes. (May be done the day before and refrigerated.)

Cook bacon in a large nonstick skillet over medium heat until browned, about 5 minutes. Drain on paper towels. When cooled, crumble or cut into strips.

Melt 2 teaspoons butter in same skillet. Add leeks and 3 tablespoons water, toss to coat. Cover and cook until tender, stirring occasionally, about 6 minutes.

Add remaining teaspoon of butter and stir until melted. Add Brussels sprouts, another tablespoon of water, salt and pepper. Cook stirring until Brussels sprouts are hot and coated, about 3 minutes.

Stir in syrup and vinegar, toss to coat. Add chestnuts and bacon, toss over low heat 2 or 3 minutes more, until well mixed and heated through. Transfer to warm serving dish.

from Weight Watchers