Brussels Sprouts with Chestnuts and Bacon

Serves: 4

Chesnuts roasting on an open fire - or in the skillet - pared with brussels sprouts and bacon make a festive Christmas Eve dinner.

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3 pounds brussels sprouts, halved lengthwise
6 slices thick-cut bacon, cut into 1/4-inch dice (6 ounces)
4 tablespoons unsalted butter
20 vacuum-packed peeled whole chestnuts, thinly sliced or raw, boiled, roasted, peeled and sliced
salt and freshly ground pepper
1/2 cup rich chicken or turkey stock


Bring a large pot of salted water to a boil over high heat. Add the brussels sprouts and cook until just tender, about 7 minutes. Drain well.

Meanwhile, in a large deep skillet, cook the bacon over moderate heat until crisp, about 5 minutes. Add the butter. When the foam subsides, add the brussels sprouts and cook over moderate heat, stirring occasionally, until they are lightly browned, about 5 minutes. Add the chestnuts and season with salt and pepper. Add the chicken or turkey stock, simmer until heated through and serve.


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