I seem to be into tasty receipes these days. I do love Brussel Sprouts and this one sounds very good! 3 WW points per serving (aka 150 calories)

1 1/2 pound(s) Brussels sprouts, tough outer leaves trimmed, cut in half lengthwise
4 slice(s) uncooked turkey bacon
1 tbsp butter, divided
3 medium leek(s), thinly sliced (white and light green parts only; about 1 1/2 cups)
1/4 cup(s) water, divided
1/4 tsp table salt
1/8 tsp black pepper
2 tbsp maple syrup
1 1/2 tbsp apple cider vinegar
8 oz roasted european chestnuts, peeled, quartered (fresh or jarred)

Steam Brussels sprouts until tender, about 5 to 8 minutes.
Meanwhile, cook bacon in a large nonstick skillet over medium heat until browned, about 5 minutes; place on paper towels to drain.
Melt 2 teaspoons of butter in same skillet. Add leeks and 3 tablespoons of water; toss to coat. Cover and cook, stirring occasionally, until tender, about 6 minutes.
Meanwhile, crumble bacon or cut into strips.
Add remaining teaspoon of butter to skillet; stir until melted. Add Brussels sprouts, remaining 1 tablespoon of water, salt and pepper. Cook, stirring, until Brussels sprouts are hot and coated, about 3 minutes.
Stir in syrup and vinegar; toss to coat. Add chestnuts and bacon; toss over low heat until well-mixed and heated through. Spoon into a serving bowl. Yields about 3/4 cup per serving.