1 lb. fresh Brussels sprouts
2 shallots, minced
2 tbsp. unsalted butter
1/4 c. water
2 tbsp. bacon, cooked and diced
1 tbsp. chestnuts, sliced
1 tsp. lemon juice
Kosher salt and pepper to taste
Cut root end off sprouts. Peel away outer leaves; discard damaged leaves and reserve the rest. Halve the hearts. Blanch leaves in salted boiling water for 10 seconds. Shock them in an ice bath.
In a large sauté pan over medium heat, add butter, hearts, and minced shallots. Let caramelize. When the hearts are golden, turn heat to low. Add 1/4 cup of water. Let water evaporate. Check for doneness; hearts should be tender, not mushy. Add blanched leaves, bacon, chestnuts, and lemon juice. Season with salt and pepper.