- 1¼ pounds fresh Brussels sprouts
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- ½ pound lean slab bacon, rind removed, cut into ¼-inch dice
- 3 carrots, peeled and cut into small dice
- 2 teaspoons snipped fresh chives
- Trim the stem ends off the Brussels sprouts, and remove any tough outer leaves. Halve the sprouts lengthwise, and then cut them into julienne strips.
- Heat the oil and butter together in a heavy pot. Add the bacon and cook over medium-low heat until it renders its fat and turns golden, 5 to 6 minutes. Add the carrots and cook, stirring constantly, until they begin to soften, about 5 minutes.
- Add the sprouts to the pot, toss well, and cook, stirring, until they are crisp-tender, 5 minutes. Sprinkle with the chives and serve immediately.