500 g Brussels sprouts, divided: 250 g thinly sliced, 250 g quartered
200–300 g bacon lardons
180 g whole, cooked chestnuts
100 g unsalted butter
1 leek, thinly sliced
A handful of crispy onions
Grated Parmesan cheese, to taste
Cracked black pepper
Directions
Preheat the griddle to medium-high heat and lightly oil the surface.
Add the bacon lardons to the griddle and cook until the fat begins to render and the bacon starts to crisp.
Push the bacon to one side of the griddle, allowing it to continue cooking while freeing space for the vegetables.
Add a portion of the butter to the rendered bacon fat. Place the quartered Brussels sprouts on the griddle first, as they take longer to cook. Cook for 4–5 minutes, turning occasionally, until lightly browned and tender.
Add the thinly sliced Brussels sprouts and the sliced leek to the griddle.
Bring the bacon back into the center and toss everything together, allowing the flavors to combine and the vegetables to finish cooking.
Season with cracked black pepper to taste. Transfer to plates and finish with grated Parmesan and a generous sprinkle of crispy onions.
Serve immediately—and remember: Be Good, Do Good, and Eat Good.
