- 1 ½ lbs Brussels sproutsouter leaves trimmed, cut in half lengthwise
- 4 slices Bacon
- 1 tbsp Salted butterdivided
- 1 ½ cups Leekabout 3 medium, white and light green parts thinly sliced
- ¼ cup Waterdivided
- ¼ tsp Salt
- â…› tsp Black pepper
- 2 tbsp Maple syrup
- 1 ½ tbsp Apple cider vinegar
- 8 oz Chestnutscooked, peeled, roughly chopped
Brussels Sprouts with Chestnuts
This unbelievably easy recipe for Brussels Sprouts with Chestnuts makes a satisfying and delicious side dish to serve for Thanksgiving this year! Even picky eaters will love this Brussels sprout dish. The main trick to this recipe is blanching the brussels sprouts first. Blanching makes them tender and eliminates any bitterness. A touch of maple and balsamic vinegar gives the dish a salty-sweet edge.
Prep the Brussels sprouts by trimming their cut ends and outer leaves and cutting them in half lengthwise. Blanch the Brussels sprouts and pan roast the bacon. Once the bacon is cooked, swap in the leeks and cook until tender. Then add in the Brussels sprouts, followed by crumbled bacon and chestnuts. The recipe calls for using cooked and peeled chestnuts which makes this dish so easy to prepare. Serve at your holiday party and enjoy!
To make the Brussels Sprouts with Chestnuts, you will need the following ingredients:
Steps to make Brussels Sprouts with Chestnuts
1 | Blanch Brussels sprouts | 5 |
In a pan of salted boiling water, blanch 1½ pounds Brussels sprouts for 2-3 minutes until just tender, then drain and refresh in cold water. | ||
2 | Cook bacon | 5 |
In a large nonstick skillet over medium heat, cook 4 slices bacon on both sides until browned, about 5 minutes. Then remove and place on paper towels to drain. | ||
3 | Cook leeks | 6 |
In the same skillet, melt 2 teaspoons butter and add 1 ½ cups sliced leeks and 3 tablespoons water. Toss to coat. Cook, covered, stirring occasionally, until soft and tender, about 6 minutes. | ||
4 | Crumble bacon | 1 |
Cut the cooked bacon into strips or crumble. | ||
5 | Add Brussels sprouts | 3 |
Add the remaining 1 teaspoon butter to the skillet and stir until melted. Add blanched Brussels sprouts, remaining tablespoon water, ¼ teaspoon salt, and ⅛ teaspoon black pepper. Cook and stir until Brussels sprouts are hot and well coated for about 3 minutes. | ||
6 | Add maple syrup and vinegar | 1 |
Stir in 2 tablespoons maple syrup and 1 ½ tablespoons apple cider vinegar and toss to coat. | ||
7 | Add chestnuts and bacon | 3 |
Add 8 ounces roughly chopped chestnuts and crumbled bacon. Stir over low heat until well-mixed and heated through about 2 to 3 minutes. | ||
8 | Serve | |
Transfer to a warmed serving plate and serve. Enjoy! | ||
Recipe Reviews
This recipe is delicious. I make it every Christmas and Thanksgiving.
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