Brussels Sprouts with Bacon Lardons and Chestnuts recipe

Let’s be honest, Brussels sprouts have a bit of a reputation, don’t they? For years, they were relegated to the “kids-hate-them” category, often boiled to a mushy, sulfurous demise. But oh, how times have changed! Brussels sprouts, when treated right, are culinary gems – packed with flavor, texture, and nutrients. And this recipe for Brussels Sprouts with Bacon Lardons and Chestnuts? It’s not just “treating them right,” it’s elevating them to star status! The first time I made this dish, I was preparing for a holiday dinner, looking for a side that was both festive and flavorful. Frankly, I was aiming to appease the sprout-averse members of my family while still enjoying something delicious myself. What happened next was nothing short of a Brussels sprouts miracle. The crispy, savory bacon lardons, the sweet, nutty chestnuts, and the perfectly roasted Brussels sprouts came together in a symphony of flavors and textures that had everyone, even the staunchest sprout-haters, reaching for seconds. This dish is a game-changer, transforming humble Brussels sprouts into a sophisticated and utterly irresistible side. It’s become a holiday staple in our home, and I’m thrilled to share this recipe with you, guaranteed to win hearts and taste buds alike. Get ready to experience Brussels sprouts in a whole new light – this is a recipe you’ll want to make again and again!

Ingredients: The Perfect Trio for a Flavorful Brussels Sprouts Dish

The magic of Brussels Sprouts with Bacon Lardons and Chestnuts lies in the simple yet powerful combination of its core ingredients. Each element brings a unique flavor and texture that, when combined, creates a truly unforgettable side dish. Here’s what you’ll need to gather to create this culinary masterpiece:

• 1.5 lbs Brussels Sprouts: Fresh Brussels sprouts are essential for this recipe. Look for sprouts that are firm, tightly closed, and bright green. Avoid sprouts that are yellowing, wilting, or have blemishes. Smaller sprouts tend to be sweeter and more tender.
• 4 oz Bacon Lardons (or thick-cut bacon, diced): Bacon lardons are essentially thick strips of bacon, offering a meatier texture and intense bacon flavor. If you can’t find lardons, thick-cut bacon, diced into ½-inch pieces, will work perfectly well. Opt for good quality bacon for the best flavor. Smoked bacon will add an extra layer of smoky depth to the dish.
• 1 cup Cooked Chestnuts, roughly chopped: Cooked chestnuts provide a delightful sweetness and nutty flavor, as well as a pleasant chewy texture that contrasts beautifully with the crispy bacon and Brussels sprouts. You can use pre-cooked vacuum-packed chestnuts for convenience, or roast your own if you prefer (see tips below). Make sure they are peeled and ready to eat.
• 2 tablespoons Olive Oil: Olive oil is used for roasting the Brussels sprouts and sautéing the bacon. Use good quality extra virgin olive oil for the best flavor and health benefits.
• 1 tablespoon Butter: Butter adds richness and enhances the flavor of both the Brussels sprouts and bacon. Unsalted butter is recommended so you can control the overall salt level of the dish.
• 2 cloves Garlic, minced: Fresh garlic adds a pungent and savory note that complements the other ingredients beautifully. Mince it finely for even distribution of flavor.
• ¼ cup Dry White Wine (optional): A splash of dry white wine, such as Sauvignon Blanc or Pinot Grigio, adds a layer of acidity and complexity to the dish, deglazing the pan and enhancing the overall flavor profile. It’s optional but highly recommended for a more sophisticated taste. Chicken broth can be used as a non-alcoholic substitute.
• 2 tablespoons Balsamic Vinegar: Balsamic vinegar adds a touch of sweetness and tanginess that balances the richness of the bacon and chestnuts and brightens the flavor of the Brussels sprouts. Use good quality balsamic vinegar for the best result.
• Salt and freshly ground Black Pepper: To taste. Seasoning is crucial to bring out the flavors of all the ingredients. Use kosher salt or sea salt for better flavor. Freshly ground black pepper is always preferred for its aroma and robust taste.
• Optional Garnishes:
  • Fresh Parsley, chopped: For a pop of color and fresh, herbaceous note.
  • Shaved Parmesan Cheese: Adds a salty, savory, and slightly nutty finish.
  • Red Pepper Flakes: For a touch of heat, if desired.

Instructions: Step-by-Step Guide to Delicious Brussels Sprouts with Bacon and Chestnuts

Creating this delightful side dish is easier than you might think! Follow these simple, step-by-step instructions to achieve perfectly roasted Brussels sprouts with crispy bacon lardons and sweet chestnuts:

Step 1: Prepare the Brussels Sprouts

1. Wash and Trim: Rinse the Brussels sprouts under cold water and pat them dry. Trim the hard stem end of each sprout and remove any yellow or damaged outer leaves.
2. Halve or Quarter (if large): For medium to large Brussels sprouts, halve them lengthwise. If they are very large, you can quarter them to ensure even cooking. Smaller sprouts can be left whole. Halving or quartering allows them to roast more quickly and develop a nice caramelized surface.

Step 2: Roast the Brussels Sprouts

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Toss with Olive Oil and Season: In a large bowl, toss the prepared Brussels sprouts with 2 tablespoons of olive oil, salt, and freshly ground black pepper. Ensure the sprouts are evenly coated.
3. Spread on Baking Sheet: Spread the Brussels sprouts in a single layer on a large baking sheet. Avoid overcrowding the pan, as this will steam the sprouts instead of roasting them. If necessary, use two baking sheets.
4. Roast: Roast in the preheated oven for 20-25 minutes, or until the Brussels sprouts are tender-crisp and lightly browned, with some caramelized edges. Halfway through roasting, flip the sprouts with a spatula to ensure even browning on both sides.

Step 3: Cook the Bacon Lardons and Garlic

1. Cook Bacon: While the Brussels sprouts are roasting, heat a large skillet over medium heat. Add the bacon lardons (or diced bacon) to the skillet and cook until crispy, rendering out the fat. This should take about 5-7 minutes. Stir occasionally to ensure even cooking and prevent burning.
2. Remove Bacon and Reserve Fat (Optional): Once the bacon is crispy, remove it from the skillet with a slotted spoon and set aside on paper towels to drain excess fat. Reserve about 1-2 tablespoons of the bacon fat in the skillet if desired for extra flavor (optional, you can discard the excess fat if you prefer a less rich dish).
3. Sauté Garlic: Add the butter to the skillet with the bacon fat (or just butter if you discarded the bacon fat). Melt the butter over medium heat. Add the minced garlic to the skillet and sauté for about 1 minute, until fragrant but not browned. Be careful not to burn the garlic, as it can become bitter.

Step 4: Deglaze and Combine

1. Deglaze with White Wine (Optional): If using white wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan. Let the wine simmer for 1-2 minutes, until slightly reduced. This adds depth and flavor to the sauce. If not using wine, skip this step or use a tablespoon or two of chicken broth to deglaze.
2. Add Balsamic Vinegar and Chestnuts: Stir in the balsamic vinegar and chopped cooked chestnuts into the skillet. Cook for another 1-2 minutes, allowing the flavors to meld together and the chestnuts to warm through.
3. Combine Brussels Sprouts, Bacon, and Sauce: Once the Brussels sprouts are roasted, add them to the skillet with the bacon-chestnut mixture. Toss gently to combine everything and coat the sprouts evenly with the sauce.

Step 5: Serve and Garnish

1. Serve Immediately: Serve the Brussels Sprouts with Bacon Lardons and Chestnuts immediately while they are still warm and crispy.
2. Garnish (Optional): Garnish with freshly chopped parsley, shaved Parmesan cheese, or red pepper flakes, if desired, for added flavor and visual appeal.

Nutrition Facts

(Per Serving, approximate values – Serving size: about ¾ cup)

• Servings: Approximately 6-8 servings (as a side dish)
• Calories per serving: Approximately 250-350 calories (This can vary depending on portion size and specific ingredients used, particularly the amount of bacon and olive oil.)

Approximate Macronutrient Breakdown (per serving):

• Protein: 8-12g
• Fat: 15-25g (This will depend on the amount of bacon and olive oil used and rendered fat.)
• Carbohydrates: 20-30g
• Fiber: 5-7g

Key Nutrients (approximate, per serving):

• Vitamin C: Excellent source (from Brussels sprouts)
• Vitamin K: Excellent source (from Brussels sprouts)
• Vitamin B6: Good source (from Brussels sprouts)
• Folate: Good source (from Brussels sprouts)
• Manganese: Good source (from Brussels sprouts and chestnuts)
• Potassium: Good source (from Brussels sprouts)

Important Note: These are estimated nutritional values and can vary based on specific ingredients used, portion sizes, and variations in ingredient measurements. For precise nutritional information, use a nutritional calculator with the specific brands and quantities of ingredients you use. Brussels Sprouts with Bacon Lardons and Chestnuts is a relatively calorie-dense side dish due to the bacon, chestnuts, and olive oil, but it is also packed with nutrients, fiber, and healthy fats, making it a flavorful and satisfying addition to a balanced meal.

Preparation Time

• Prep Time: 20 minutes (preparing Brussels sprouts, dicing bacon, chopping chestnuts, mincing garlic)
• Cook Time: 30 minutes (roasting Brussels sprouts and cooking bacon mixture)
• Total Time: Approximately 50 minutes

This recipe is relatively quick and straightforward to prepare, making it a great option for holiday meals or weeknight dinners. The roasting time for the Brussels sprouts is mostly hands-off, allowing you to prepare the bacon and chestnut mixture while they are in the oven.

How to Serve Brussels Sprouts with Bacon Lardons and Chestnuts

Brussels Sprouts with Bacon Lardons and Chestnuts is a versatile side dish that pairs beautifully with a variety of main courses and can be served in different ways to suit various occasions. Here are some serving suggestions:

• Holiday Feast Centerpiece:
  • This dish is a perfect addition to Thanksgiving, Christmas, Easter, or any holiday feast. Its festive flavors and colors make it a visually appealing and delicious side.
  • Serve it alongside roasted turkey, ham, prime rib, or roasted chicken for a classic holiday meal.
• Weeknight Dinner Side:
  • Elevate your weeknight dinners by adding this flavorful Brussels sprouts dish.
  • Pair it with simple main courses like:
    • Grilled or pan-seared chicken or fish
    • Pork chops or tenderloin
    • Steak
    • Vegetarian mains like lentil loaf or stuffed bell peppers
• Buffet or Potluck Dish:
  • Brussels Sprouts with Bacon Lardons and Chestnuts travels well and holds its flavor, making it a great choice for buffets, potlucks, or holiday gatherings where dishes might sit out for a while.
  • Keep it warm in a chafing dish or slow cooker on the “warm” setting if needed.
• Vegetarian Main Course Enhancement:
  • While this recipe contains bacon, you can easily adapt it to be vegetarian by omitting the bacon and using a vegetarian bacon substitute or simply focusing on the Brussels sprouts and chestnut flavors.
  • Serve the vegetarian version alongside a hearty grain dish like quinoa or farro, or with roasted root vegetables for a satisfying vegetarian meal.
• Serving Temperature and Presentation:
  • Serve Brussels Sprouts with Bacon Lardons and Chestnuts warm for the best flavor and texture.
  • Arrange the dish in a serving bowl or platter.
  • Garnish with fresh parsley, shaved Parmesan cheese, or red pepper flakes just before serving to enhance visual appeal.
  • For a more rustic presentation, serve directly from the skillet or roasting pan (make sure it is oven-to-tableware safe).

Additional Tips for Brussels Sprouts with Bacon Lardons and Chestnuts Success

To ensure your Brussels Sprouts with Bacon Lardons and Chestnuts are absolutely perfect, keep these five helpful tips in mind:

1. Don’t Overcrowd the Baking Sheet: Overcrowding the baking sheet will steam the Brussels sprouts instead of roasting them, resulting in soggy sprouts rather than crispy, caramelized ones. Spread the sprouts in a single layer with space between them. If necessary, use two baking sheets or roast in batches.
2. Roast at High Heat for Crispiness: Roasting Brussels sprouts at a higher temperature (400°F/200°C) is key to achieving that desirable crispy exterior and tender interior. High heat helps to caramelize the natural sugars in the sprouts, enhancing their flavor and texture.
3. Use Good Quality Bacon Lardons or Thick-Cut Bacon: The flavor of the bacon is a significant component of this dish. Using good quality bacon lardons or thick-cut bacon will make a noticeable difference. Smoked bacon will add an extra layer of smoky depth.
4. Toast Your Own Chestnuts for the Freshest Flavor (Optional): While pre-cooked chestnuts are convenient, roasting your own chestnuts will yield the freshest, most flavorful results. To roast chestnuts, preheat oven to 400°F (200°C). Score an “X” on the flat side of each chestnut with a sharp knife. Spread them in a single layer on a baking sheet and roast for 20-25 minutes, or until the shells open and the chestnuts are tender. Let them cool slightly before peeling and chopping.
5. Adjust Balsamic Vinegar to Taste: Balsamic vinegar adds a wonderful tang and sweetness, but its intensity can vary. Start with the recommended amount (2 tablespoons) and taste the dish after adding it. Adjust the amount to your preference, adding a little more if you like a more pronounced balsamic flavor.

FAQ – Frequently Asked Questions about Brussels Sprouts with Bacon and Chestnuts

Q1: Can I make this recipe ahead of time?

A: While Brussels sprouts are best served fresh and crispy, you can prepare some components ahead of time. You can roast the Brussels sprouts up to a few hours in advance and reheat them gently before serving. You can also cook the bacon lardons and chestnut mixture ahead of time and reheat it separately. Combine everything just before serving to maintain the best texture and flavor.

Q2: Can I make this recipe vegetarian or vegan?

A: Yes, you can easily adapt this recipe to be vegetarian or vegan. To make it vegetarian, simply omit the bacon and use vegetarian bacon substitutes or focus on enhancing the other flavors. For a vegan version, omit the bacon and butter. Use olive oil instead of butter for sautéing the garlic. You can also add nutritional yeast for a cheesy, umami flavor often associated with bacon.

Q3: Can I use frozen Brussels sprouts?

A: Fresh Brussels sprouts are highly recommended for this recipe for the best texture and flavor. Frozen Brussels sprouts tend to be more watery and may not roast as well, potentially becoming mushy. If you must use frozen Brussels sprouts, thaw them completely and pat them very dry before roasting. You might need to roast them for a slightly longer time to achieve some crispiness.

Q4: What are some good substitutions for chestnuts?

A: If you can’t find chestnuts, you can substitute other nuts with a similar sweet and nutty flavor profile. Good alternatives include:
* Hazelnuts: Toasted and roughly chopped.
* Pecans: Toasted and roughly chopped.
* Walnuts: Toasted and roughly chopped.
* Macadamia Nuts: For a richer, buttery flavor.

Q5: Can I add other vegetables to this dish?

A: Yes, you can customize this dish by adding other vegetables that roast well. Consider adding:
* Red Onion wedges: Roasted alongside the Brussels sprouts for sweetness and depth.
* Butternut Squash cubes: For added sweetness and fall flavor.
* Apple slices: For a touch of sweetness and tartness.
* Dried cranberries or cherries: Added at the end for a burst of sweetness and chewiness.

Feel free to experiment and adjust the recipe to your liking, making it your own signature Brussels Sprouts with Bacon Lardons and Chestnuts masterpiece!

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