Brussels Sprouts with Bacon and Chestnuts is a dish that combines the earthy flavor of Brussels sprouts with the savory crunch of bacon and the rich texture of chestnuts. This recipe is perfect for cozy fall evenings when you crave something filling yet healthy.
Brussels sprouts are the star of the dish, bringing a slightly nutty flavor that pairs beautifully with the other ingredients. When cooked properly, they develop a delicious, caramelized surface.
Bacon adds a savory, smoky depth that contrasts nicely with the sweetness of the chestnuts. Choose a good quality bacon to enhance the flavor.
Roasted chestnuts contribute a subtle sweetness and creamy texture, elevating the dish beyond the ordinary.
Olive oil is used for cooking the bacon and Brussels sprouts, providing a healthy base that enhances the overall flavor.
Garlic introduces a gentle aromatic note that complements the other ingredients without overpowering them.
Balsamic vinegar adds a hint of tangy sweetness, tying all the flavors together beautifully.
Fresh parsley is sprinkled at the end, adding a pop of color and a fresh, herby finish.
Brussels Sprouts with Bacon and Chestnuts pairs well with roasted chicken or a juicy steak for a hearty meal. It also makes a great addition to a holiday spread alongside mashed potatoes and gravy.
Start by heating the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the chopped bacon. Let it cook for about 5 minutes until it turns crispy and golden. Use a slotted spoon to remove the bacon, setting it aside on a paper towel-lined plate to drain.
In the same skillet, with that flavorful bacon fat left behind, toss in the minced garlic. Sauté it for about 1 minute, just until it turns fragrant — be careful not to let it burn.
Add the Brussels sprouts to the skillet, cut side down whenever possible. This helps them brown nicely. Let them cook for 8-10 minutes, stirring occasionally. You want them to get a lovely, golden-brown color while staying tender.
Once the sprouts have browned, stir in the chestnuts and the crispy bacon you set aside earlier. Season everything with a bit of salt and pepper to taste.
Drizzle balsamic vinegar over the mixture. Give it a good stir and let everything cook for another 2-3 minutes. The vinegar should reduce slightly, coating the sprouts and chestnuts with its tangy glaze.
Remove the skillet from the heat and sprinkle with the fresh parsley for a burst of color and flavor. Serve hot and enjoy this cozy, delightful dish.
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