Brussels Sprouts with Bacon and Chestnuts

Why This Brussels Sprouts with Bacon and Chestnuts Works

As the bacon cooks in the oil, the fat melts out into the pan. That melted bacon fat mixes with the olive oil and coats the bottom of the skillet. Later, when the Brussels sprouts go in, they are sitting right in that hot fat, so their cut sides brown instead of steaming. The outside starts to go a little crisp and browned, while the inside slowly softens and turns tender.

During those minutes in the pan, the Brussels sprouts also soak up some of the bacon fat and oil, so they don’t dry out. The chestnuts go in after the sprouts have started to soften, so they warm through and pick up some of the oil and browned bits without breaking apart. When the balsamic vinegar hits the hot pan at the end, it loosens anything stuck to the bottom and lightly coats the sprouts, bacon, and chestnuts. By the time the parsley goes on, everything is warm, a bit glossy, and holds together as one pan of crisp-tender vegetables and soft chestnuts with crunchy bacon mixed through.

Mistakes To Avoid

Letting the Brussels sprouts go in whole or barely trimmed means the outside can burn while the centers stay hard and cabbagey. The pan will look browned, but biting into them gives a raw crunch instead of a tender bite with a bit of chew.

Crowding the skillet with too many sprouts in a small pan causes them to steam instead of brown. They turn soft and a bit soggy, and the cut sides never get that caramelized surface that balances the salty bacon and sweet chestnuts.

Adding the garlic too early or leaving it in while the bacon crisps often leads to burnt garlic stuck to the pan. Those dark bits turn bitter and spread through the dish, and the pan base can taste harsh instead of savory.

Skipping the step of removing the bacon and draining off some fat leaves everything sitting in a greasy layer. The sprouts don’t sear properly, the chestnuts feel slick instead of slightly toasty, and the whole dish can end up heavy and oily.