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  • 1/2 lb. thick-cut bacon, cut into 1/4 inch julienned
  • 2 pounds Brussels sprouts, trimmed, with outer 2 leaves removed, and halved
  • 2 tsp. sea salt
  • 12 roasted and shelled chestnuts
  • 3 garlic cloves, minced
  • 5 sprigs thyme
  • 3/4 cup heavy cream
  • 1/4 cup maple syrup
  • Juice from 1/2 lemon


  • In a large heavy sauté pan or cast-iron skillet, render the bacon over medium heat until crispy.
  • Remove and bacon and drain on a paper-towel-lined plate.
  • Leave the bacon fat in the pan and add the brussel sprouts , and sea salt, and cooking on medium heat for about 1 minute. Add the chestnuts, and continue cooking 4 more minutes.
  • Add the garlic and thyme, and cook for another 3 minutes.
  • Add the cream, and reduce by half then add the bacon back to the pan.
  • Add the maple syrup, and give a squeeze of lemon juice.
  • Cook, stirring occasionally, for another couple of minutes until done, and serve.