Brussels Sprouts

By Ellie

6 Person

30 Minutes

0 Calories

Chestnuts are delicious, but a major pain to roast and shell (have you ever exploded chestnuts all over your kitchen? I have). Canned (jarred more like it) chestnuts actually work better in recipes than the kind you roast and peel yourself. The texture and moisture content is more consistent. So, we suggest using canned roasted chestnuts for this recipe. You can of course roast and shell your own if you prefer.

Ingredients

Lemon wedges to serve
Salt and pepper to taste
1/4 cup chicken stock
20-25 canned roasted chestnuts, quartered or roughly chopped
1 red onion, chopped
1/3 pound thick-sliced bacon or slab bacon, cut into 1/4-inch pieces or batons
1 pound Brussels sprouts

Method

01

Prep the Brussels sprouts: Cut the Brussels sprouts in half and slice thinly, starting at the top of the sprout and working back toward the stem. Discard the hard tip of the stem side.
02

Cook the bacon: Cut the bacon into pieces about 1/4 inch wide and put them in a large saute pan over medium heat. When the bacon is browned, remove with a slotted spoon and set aside.
03

Cook the onions in bacon fat, add back the bacon: Remove all but 1 tablespoon of the bacon fat (do not put down the drain, see how to render bacon fat). Turn up the heat to high, add the red onions. Cook until the onions begin to brown, add back the bacon.
04

Add chestnuts, Brussels sprouts, stock: Add the chestnuts and Brussels sprouts to the saute pan with the bacon and onions. Add the chicken stock and toss to combine. Stir in about 1 teaspoon of salt, more or less to taste. Cook over high heat for 3-4 minutes. Add pepper to taste.
05

Serve hot with lemon wedges. Squeeze a little lemon juice over the sprouts right before you eat them.

Related Tags

Brussel Sprouts Recipes

Thanksgiving Side Dishes Recipes

Brussels Sprouts

3.5

( By Ellie )

01 Information

Grade easy
Serving 6 servings
Prep Time 15 Mins
Cook Time 15 Mins
Total Time 30 Mins

02 Ingredients

Lemon wedges to serve

Salt and pepper to taste

1/4 cup chicken stock

20-25 canned roasted chestnuts, quartered or roughly chopped

1 red onion, chopped

1/3 pound thick-sliced bacon or slab bacon, cut into 1/4-inch pieces or batons

1 pound Brussels sprouts

03 Method

Step 1

Prep the Brussels sprouts: Cut the Brussels sprouts in half and slice thinly, starting at the top of the sprout and working back toward the stem. Discard the hard tip of the stem side.

Step 2

Cook the bacon: Cut the bacon into pieces about 1/4 inch wide and put them in a large saute pan over medium heat. When the bacon is browned, remove with a slotted spoon and set aside.

Step 3

Cook the onions in bacon fat, add back the bacon: Remove all but 1 tablespoon of the bacon fat (do not put down the drain, see how to render bacon fat). Turn up the heat to high, add the red onions. Cook until the onions begin to brown, add back the bacon.

Step 4

Add chestnuts, Brussels sprouts, stock: Add the chestnuts and Brussels sprouts to the saute pan with the bacon and onions. Add the chicken stock and toss to combine. Stir in about 1 teaspoon of salt, more or less to taste. Cook over high heat for 3-4 minutes. Add pepper to taste.

Step 5

Serve hot with lemon wedges. Squeeze a little lemon juice over the sprouts right before you eat them.

04 Author