Name: Brussels Sprouts with Bacon Lardons and Chestnuts recipe
Ingredients: 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.

Ingredients

Scale

- 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.

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Instructions

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.

1. 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).

1. 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.

1. 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.

1. 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.

1. 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).

1. 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.

1. 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.

1. 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.

1. Garnish (Optional): Garnish with freshly chopped parsley, shaved Parmesan cheese, or red pepper flakes, if desired, for added flavor and visual appeal.

Nutrition

Serving Size: one normal portion
Fat: 15-25g
Carbohydrates: 20-30g
Fiber: 5-7g
Protein: 8-12g