Here is my Brussels sprout recipe. I love Brussels sprouts, as does my mother. It's something I could never understand as a child (I still don't share her passion for cauliflower).
2-3lbs (a couple of those little round baskets) of Brussels sprouts, peeled to check for little bugs, crossed on the bottom for luck, and cut in half lengthwise (doy)
8 slices nice fat thick bacon, cut into bits
big chunk of English butter
handful of chestnuts, sliced
salt and pepper
chicken stock
parsley, finely chopped
Boil a pot of salted water, add sprouts and cook till tender (5 minutes), drain.
Cook bacon in a pan until crisp, add butter, add sprouts and cook over a medium heat till nice and golden brown, add chestnuts, salt and pepper.
Add chicken stock and simmer until heated through.
Serve HOT with a sprinkle of chopped parsley.
-- Bumble Ward