Step 1

1 Trim the stem ends of the Brussels sprouts and remove any tough outer leaves

Step 2

2 Cut the sprouts in half through the stem ends, then cut each half into very thin strips (julienne)

Step 3

3 Cut the fatty strips from the bottom of the bacon slices and reserve

Step 4

4 Cut the remaining meaty portions of bacon into 1/4-inch dice

Step 5

5 Heat the oil and butter in a large, heavy pot over medium heat

Step 6

6 When the butter has melted, add the bacon pieces and the reserved strips of bacon fat; cook for 5 to 6 minutes, stirring occasionally, until the meaty bacon pieces turn golden

Step 7

7 Add the carrots and cook for about 5 minutes, stirring constantly, until they begin to soften

Step 8

8 Remove the strips of bacon fat from the pot and discard

Step 9

9 Add the sprouts to the pot, toss well to coat, and cook for about 5 minutes, stirring, just until crisp-tender

Step 10

10 Taste, and add pepper as needed

Step 11

11 Transfer to a serving bowl

Step 12

12 Sprinkle with the chives; serve warm