Quick & Festive: The Ultimate Brussels Sprouts with Bacon and Chestnuts Recipe
Prepare to delight your taste buds with a truly magnificent side dish: Brussels Sprouts with Bacon and Chestnuts. This recipe is more than just a dish; it’s a celebration of flavors, combining the earthy bitterness of Brussels sprouts with the smoky crunch of bacon and the sweet, nutty notes of roasted chestnuts. It’s a delightful harmony that feels incredibly gourmet yet is surprisingly simple to prepare, making it the perfect addition to any festive table, whether for Thanksgiving, Christmas, or any special gathering.
What makes this dish truly exceptional is its combination of speed and sophisticated flavor. In just about 20 minutes, you can transform simple ingredients into a show-stopping accompaniment that will impress even the most discerning palates. This recipe is designed for ease without compromising on taste, ensuring you spend less time in the kitchen and more time enjoying the company of your loved ones.
For convenience and efficiency, this recipe primarily utilizes frozen Brussels sprouts, allowing for quicker prep without sacrificing quality. However, if you prefer, fresh Brussels sprouts can certainly be used with equally delicious results, requiring just a minor adjustment in the blanching time (more on that below).
This exquisite combination first graced our holiday table during a memorable Christmas celebration. It was paired perfectly with a succulent bacon-wrapped venison tenderloin and classic Duchess potatoes. The entire family adored it, from the savory main course to this vibrant side. The feast began with a comforting chestnut and porcini mushroom soup, setting a wonderfully festive tone, and concluded with sweet Buchteln (Austrian yeast dumplings) served with a homemade vanilla sauce – a grand finale that left everyone completely satisfied. This Brussels sprouts dish held its own among these culinary stars, proving its versatility and crowd-pleasing appeal.
Whether you’re hosting a grand holiday dinner or simply looking for a quick and flavorful weeknight side, this recipe for Brussels sprouts with bacon and chestnuts is a must-try. Its rich textures and complementary flavors make it a stand-out dish that’s both comforting and elegant.
[feast_advanced_jump_to]
🥘 Ingredients for this Flavorful Side Dish
Crafting this delightful side dish requires just a few high-quality ingredients that, when combined, create an unforgettable flavor profile. Here’s what you’ll need, along with some tips for selection:
- Brussels sprouts: You can opt for frozen or fresh. Frozen sprouts are a fantastic time-saver as they often come pre-trimmed and blanched. If using fresh, look for bright green, tightly packed heads. You’ll need to trim the ends and remove any yellow or damaged outer leaves.
- Bacon: Thickly cut bacon is highly recommended for this recipe. Its substantial texture holds up well during frying, providing rich, crispy pieces that add depth and a satisfying crunch to the dish. Look for good quality, smoky bacon for the best flavor.
- Unsalted Butter: Butter adds a wonderful richness and helps the bacon crisp up beautifully while imparting a lovely golden hue and flavor to the chestnuts. Unsalted butter allows you to control the overall saltiness of the dish.
- Chestnuts: Precooked and peeled chestnuts are the ultimate convenience for this recipe. They are readily available in jars or vacuum-sealed pouches, especially during the holiday season. Their slightly sweet, earthy flavor and tender texture are key to this dish’s unique character. If you can only find raw chestnuts, you’ll need to roast and peel them first, which adds significant prep time.
- Kosher salt & black pepper: Essential seasonings to enhance and balance all the flavors. Always season to taste.
- Ice cubes: Crucial for the blanching process, ensuring your Brussels sprouts retain their vibrant green color and crisp-tender texture.
See the full recipe card below for exact quantities.
🔪 Step-by-Step Instructions for Perfectly Cooked Brussels Sprouts
Achieving perfectly cooked Brussels sprouts that are tender on the inside and slightly crisp is key to this recipe’s success. Follow these simple steps for a delightful outcome:
Blanching the Brussels Sprouts
- Prepare the Blanching Pot: Fill a medium-sized pot with plenty of water and add a generous pinch of salt. The salt helps to season the sprouts from within and maintains their vibrant color. Bring the water to a rolling boil over high heat.
- Blanch the Sprouts: Once the water is boiling, carefully add the Brussels sprouts (whether fresh or frozen) to the salted water. Blanch them for about 10 minutes. This initial cooking step softens the sprouts and removes any harsh bitterness, preparing them for their final sauté. For fresh sprouts, a slightly longer blanching time might be needed if they are very large or dense.
- Prepare an Ice Bath: While the sprouts are blanching, prepare a large bowl and fill it generously with ice-cold water and ice cubes. This is your “ice bath” and is a critical step.
- Shock the Sprouts: After blanching, immediately strain the Brussels sprouts from the boiling water. Transfer them directly into the prepared ice water. This rapid cooling process, known as “shocking,” instantly halts the cooking, preserving their bright green color and ensuring they remain crisp-tender rather than turning mushy.
- Drain Thoroughly: Once cooled (after about 2-3 minutes in the ice bath), drain the Brussels sprouts thoroughly. You can pat them dry with a clean kitchen towel or paper towels to remove excess moisture, which helps them sauté better later.
Frying the Bacon and Chestnuts
- Cook the Bacon: While the sprouts are draining, take your thickly cut bacon and cut it into strips (about ½-inch wide). Heat a large pan (cast iron works wonderfully for even heat) over medium-high heat. Add the bacon strips and a teaspoon of unsalted butter to the pan. Fry the bacon, stirring occasionally, until it is beautifully crispy and golden brown. This usually takes about 5-7 minutes.
- Add the Chestnuts: Once the bacon is cooked to your liking, cut the precooked chestnuts into quarters. Add them to the pan with the bacon and its rendered fat. The chestnuts will absorb the smoky bacon flavor and develop a lovely caramelization.
- Combine Flavors: Continue to fry the bacon and chestnuts together for another 3-5 minutes, stirring well to ensure the chestnuts are heated through and lightly browned, and the flavors of the smoky bacon and sweet chestnuts can meld together perfectly.
Finishing the Dish
- Introduce Brussels Sprouts: Finally, add the drained Brussels sprouts to the pan with the bacon and chestnuts. Gently mix all the ingredients together, ensuring the sprouts are coated in the flavorful bacon fat and butter.
- Season and Serve: Continue to cook for another 2-3 minutes, just enough to heat the sprouts through and allow them to absorb the rich flavors. Season generously with salt and pepper to taste. Give it a final stir.
And as you can see, in just a few simple steps, this delicious and elegant side dish is ready and waiting to be served! The combination of crisp-tender Brussels sprouts, salty bacon, and sweet, earthy chestnuts is truly a treat for the senses. Yum!
📖 Delicious Variations to Try
While the classic combination of Brussels sprouts, bacon, and chestnuts is undeniably delicious, there are many ways to customize this dish to suit your personal preferences or dietary needs. Here are a few ideas to inspire your culinary creativity:
- Pancetta Perfection: The bacon can be replaced with pancetta, which is an Italian cured pork belly. Pancetta offers a slightly milder, more aromatic flavor compared to smoked bacon, giving the dish a very unique and sophisticated taste. Definitely worth trying to decide afterward what kind of pork product is closer to your personal taste.
- Herbaceous Additions: Fresh herbs can elevate the flavors beautifully. Consider adding finely chopped fresh thyme, rosemary, or sage along with the chestnuts and bacon. Their aromatic qualities will infuse the entire dish.
- A Touch of Sweetness: For an extra layer of flavor, drizzle a tablespoon of maple syrup or balsamic glaze over the finished dish just before serving. The sweetness will beautifully complement the savory bacon and earthy sprouts.
- Nutty Crunch (Beyond Chestnuts): If you want even more texture, toasted pecans or walnuts can be added along with the chestnuts. Their crunch and distinct nutty flavors create an interesting contrast.
- Spicy Kick: For those who enjoy a little heat, a pinch of red pepper flakes added during the sautéing process can provide a subtle spicy kick.
- Garlic Goodness: Sauté minced garlic with the bacon and chestnuts for an extra layer of savory aroma and flavor. Be careful not to burn the garlic, as it can turn bitter.
- Vegetarian Option: To make this dish vegetarian, omit the bacon and sauté the Brussels sprouts and chestnuts in olive oil or butter with a smoked paprika or liquid smoke to mimic the smoky flavor of bacon. You can also add toasted pine nuts for extra texture.
🍽 Essential Equipment for Success
Having the right tools makes all the difference in the kitchen. For this Brussels sprouts recipe, you’ll need a few basic items:
- Pot: A medium to large pot (around 4-6 quarts) is necessary for boiling and blanching the Brussels sprouts. Choose one with a lid for faster water boiling.
- Pan: A large skillet or frying pan (10-12 inches) with high sides is ideal for frying the bacon and chestnuts, and then combining them with the Brussels sprouts. Cast iron skillets are excellent for even heat distribution and achieving crispy bacon.
- Large Bowl: Essential for preparing the ice bath to shock the blanched cabbage sprouts. Make sure it’s large enough to comfortably submerge all the sprouts.
- Strainer/Colander: A sturdy colander or strainer is needed to drain the Brussels sprouts effectively after blanching and shocking.
- Sharp Knife and Cutting Board: For trimming sprouts, cutting bacon, and quartering chestnuts.
- Tongs or Slotted Spoon: For transferring sprouts and stirring ingredients in the pan.
🌡️ Storage Tips for Leftovers
Brussels sprouts with bacon and chestnuts are truly at their best when served immediately after preparation. The bacon is crisp, the sprouts are perfectly tender-crisp, and the chestnuts are warm and fragrant. Unfortunately, this dish is generally not suitable for keeping in the refrigerator or freezer for extended periods after preparation.
- Refrigeration: While technically safe to eat within 1-2 days if stored in an airtight container in the refrigerator, the texture will significantly change. The bacon will lose its crispness and become soft, and the Brussels sprouts may become softer and lose some of their vibrant color. Reheating can further diminish the quality.
- Freezing: Freezing is not recommended for this dish. Both cooked bacon and Brussels sprouts tend to become mushy and unappetizing after thawing and reheating. The delicate texture of the chestnuts will also suffer.
For the best experience, we highly recommend enjoying this festive side dish fresh off the pan. Its quick preparation time means you can easily make it just before your meal.
💭 Top Tip for Crispy Brussels Sprouts
The secret to achieving perfectly crispy (not mushy!) Brussels sprouts lies in two crucial steps during the cooking process:
- Precise Blanching Time: It is absolutely essential not to boil the sprouts longer than the specified 10 minutes. Overcooking at this stage is the primary reason for mushy sprouts.
- Immediate Shocking: After the 10-minute blanch, you must shock them immediately afterward in ice water. This rapid cooling completely halts the cooking process.
Too long cooking or too late/no shocking leads to Brussels sprouts that are soft, waterlogged, and can even develop that undesirable sulfurous smell. Follow these steps, and you’ll be rewarded with bright green, tender-crisp sprouts that perfectly complement the bacon and chestnuts!
If you’re looking for a change or another way to get super crispy sprouts, try this Air Fryer Brussels sprouts recipe!
🥄 More Festive Side Dishes to Complement Your Meal
No holiday meal is complete without an array of delicious side dishes. If you loved these Brussels sprouts, you might also enjoy these other fantastic recipes that pair beautifully with a variety of main courses:
- Duchess potatoes: Elegant, piped mashed potatoes with a golden crust.
- Austrian Erdäpfel Schmarrn – grated pan-fried potatoes: A rustic and flavorful potato side dish.
- Duchess potatoes on the grill: A unique twist on a classic, perfect for outdoor cooking.
- Stuffing outside the bird (created by Pass the Sushi): A flavorful and moist dressing, perfect for holiday feasts.
- Caramelized onions and mushrooms (created by Two Cloves Kitchen): A rich and savory addition to any meal.
🙋🏻 Frequently Asked Questions about Brussels Sprouts with Bacon and Chestnuts
Here are some common questions and helpful answers regarding this recipe and its ingredients:
If your sprouts turn out mushy, it’s almost always a sign that you’ve overcooked them during the blanching stage. Overcooking Brussels sprouts causes them to become soft and can also release excess sulfur compounds, leading to that unpleasant “stinky” aroma that gives even the best Brussels Sprouts recipes a bad reputation. Always stick to the recommended blanching time (around 10 minutes) and remember to shock them in ice water immediately afterward to prevent further cooking. Source: the-girl-who-ate-everything.com
For individuals with fructose malabsorption, both chestnuts and Brussels sprouts contain moderate amounts of fructose. They are not considered ideal for a strict low-fructose diet. However, if consumed in small quantities and only on special occasions, they might be tolerable for some. It’s generally not recommended to include chestnuts or Brussels sprouts on a weekly menu for those sensitive to fructose. Always consult with a healthcare professional or a registered dietitian for personalized dietary advice.
Blanching is a cooking process involving briefly scalding food, typically vegetables or fruits, in boiling water. After a short, timed interval (usually 1-3 minutes for most vegetables, but 10 minutes for dense Brussels sprouts), the food is removed and immediately plunged into iced water or placed under cold running water. This rapid cooling process is known as “shocking” or “refreshing.” Blanching helps to preserve the color, flavor, and nutritional value of foods, stops enzyme actions that cause spoilage, cleanses the surface of dirt and organisms, and often softens vegetables for further cooking or easier peeling. Source: Wikipedia
This versatile side dish complements a wide array of main courses and other sides, especially during holiday feasts. Here are some pairing ideas:
- Potatoes: Any type of potato dish is a fantastic match – classic mashed potatoes, creamy gratin, roasted potatoes, crispy fried potatoes, or elegant Duchess potatoes.
- Meats: It pairs wonderfully with a variety of roasted or grilled meats. Consider venison, pork (like pork loin or ham), or beef (such as a roasted tenderloin or prime rib). The richness of the meat contrasts beautifully with the savory-sweet sprouts.
- Poultry: Excellent with roasted chicken, turkey, or duck.
- Standalone: Because of the savory bacon, this version of Brussels sprouts is substantial enough to be enjoyed on its own as a lighter meal or a hearty appetizer without any additional meat or potato garnish.
Absolutely! Fresh Brussels sprouts work wonderfully. Just make sure to trim the tough ends and remove any discolored outer leaves. The blanching time will remain approximately the same (around 10 minutes), but for very large fresh sprouts, you might want to slice them in half before blanching to ensure even cooking.
While this dish is best served immediately for optimal texture (especially the crispy bacon and tender-crisp sprouts), you can prepare some components in advance. You can blanch and shock the Brussels sprouts up to a day ahead and store them in the refrigerator. You can also cook the bacon until just shy of crispy, drain it, and store it. When ready to serve, simply re-crisp the bacon (adding the chestnuts), then toss in the blanched sprouts to finish. This saves a few precious minutes on a busy holiday!
🤎 You Might Also Like These Recipes
- How to Make Duchess Potatoes in the Oven
- Austrian Erdäpfelschmarrn – Grated Pan-Fried Potatoes
- Duchess Potatoes – Piped Mashed Potatoes – On the Grill
- How to Cook Tafelspitz (Austrian Prime Boiled Beef)
If you try this delightful recipe for Brussels Sprouts with Bacon and Chestnuts, please let me know how you liked it by giving it a ★★★★★ star rating and leaving a comment below. Your feedback means the world to me and helps other home cooks discover this festive side dish! You can also sign up for our Newsletter to receive weekly delicious homemade recipes directly in your inbox, or follow me on Pinterest or Instagram and share your culinary creations with me. Just tag me @combinegoodflavors and use the hashtag #combinegoodflavors, so I don’t miss it!
📖 Recipe Card
Brussels Sprouts with Chestnuts and Bacon {20 minutes}
Nora
Save RecipeSaved!
Pin Recipe
Equipment
-
Pot for cooking the sprouts
-
Pan for frying the chestnuts and bacon
-
Large mixing bowl for shocking the cabbage sprouts
-
Strainer
Ingredients
- 400 g Brussels sprouts frozen or fresh, trimmed
- 100 g Bacon thickly cut, about 4-5 strips
- 1 teaspoon Unsalted Butter
- 100 g Chestnuts precooked and peeled
- Kosher salt & black pepper to taste
- Ice cubes for the ice bath
Instructions
-
Fill a medium-sized pot with water and a pinch of salt. Bring to a boil and blanch the Brussels sprouts for about 10 minutes until tender-crisp.
-
While sprouts are blanching, prepare a large bowl with ice-cold water and ice cubes.
-
After blanching, strain the Brussels sprouts and immediately shock them in the ice water to stop cooking. Drain thoroughly afterward, patting dry to remove excess moisture.
-
Cut the bacon into strips. In a large pan, fry the bacon with unsalted butter over medium-high heat until crispy and golden.
-
Cut the precooked chestnuts into quarters and add them to the pan with the crispy bacon. Fry for 3-5 minutes, stirring well, until heated through and lightly caramelized.
-
Add the drained Brussels sprouts to the pan with the bacon-chestnut mixture.
-
Mix gently to combine all ingredients and heat through for another 2-3 minutes. Season with Kosher salt and black pepper to taste. Serve immediately.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
⛑️ Important Food Safety Guidelines
Ensuring food safety is paramount when preparing any meal. Please keep these important guidelines in mind:
- Minimum Cooking Temperature: Always cook meats to a minimum internal temperature of 165 °F (74 °C) to ensure any harmful bacteria are destroyed. While bacon itself is cooked to crispness, this general rule applies to any other meats you might serve alongside this dish.
- Cross-Contamination: Never use the same utensils, cutting boards, or platters on cooked food that previously touched raw meat. Always clean surfaces thoroughly.
- Handwashing: Wash your hands thoroughly with soap and water for at least 20 seconds after handling raw meat and before handling any other ingredients or cooked food.
- Temperature Danger Zone: Do not leave cooked food sitting out at room temperature for extended periods (generally no more than two hours) to prevent bacterial growth.
- Never Leave Cooking Unattended: Always keep an eye on food cooking on the stovetop or in the oven to prevent burning and ensure safety.
- High Smoking Point Oils: When frying at high temperatures, use oils with a high smoking point (like canola, vegetable, or grapeseed oil) to avoid producing harmful compounds. Butter has a lower smoking point and is best used for flavor, alongside bacon which renders its own fat.
- Good Ventilation: Always ensure good ventilation in your kitchen when using a gas stove or frying at high temperatures to dissipate fumes and keep the air clear.
For further comprehensive information on safe food handling, please check resources from the FDA – Safe Food Handling.