Crispy Brussels Sprouts with Bacon and Chestnuts: The Ultimate 20-Minute Holiday Side Dish

Searching for a side dish that’s both elegant and incredibly simple to prepare, yet bursts with festive flavor? Look no further than these delightful Brussels sprouts with bacon and chestnuts! This recipe is a true holiday hero, designed to impress your guests without keeping you chained to the kitchen. In just 20 minutes, you can whip up a side that’s perfect for your Thanksgiving feast, Christmas dinner, or any special gathering that calls for a touch of culinary magic.

The combination of slightly bitter, tender Brussels sprouts, smoky, crispy bacon, and sweet, earthy chestnuts creates a symphony of textures and flavors that is truly unforgettable. It’s a dish that feels gourmet but is surprisingly easy to execute, making it an ideal choice for busy hosts.

Why This Brussels Sprouts Recipe Is a Holiday Must-Have

This recipe isn’t just fast; it’s a culinary masterpiece that appeals to almost everyone, even those who claim not to like Brussels sprouts! The secret lies in the perfect balance of flavors and textures:

• Tender-Crisp Sprouts: Our blanching and shocking method ensures the sprouts are tender on the inside with a vibrant green color, avoiding any mushiness or overwhelming bitterness.
• Irresistible Bacon: Crispy, salty bacon bits add a deeply savory, smoky dimension that complements the sprouts beautifully. The rendered bacon fat also serves as a fantastic flavor base for the entire dish.
• Earthy Sweet Chestnuts: The delicate sweetness and soft, slightly floury texture of chestnuts provide an unexpected, yet delightful, contrast. They elevate the dish, giving it that distinct holiday feel.
• Quick & Easy: With only a few simple steps, this side comes together in a flash, freeing up your valuable time for other holiday preparations.

For convenience, I typically opt for frozen Brussels sprouts in this recipe, which require no trimming and significantly cut down on prep time. However, if you prefer, fresh sprouts work wonderfully too – just ensure they are properly cleaned and trimmed. We first introduced this delectable side to our Christmas holiday spread alongside a succulent bacon-wrapped venison tenderloin and classic duchess potatoes. The entire family adored it, making it an instant tradition. Our festive meal began with a comforting chestnut and porcini mushroom soup, and concluded with sweet Buchteln (Austrian yeast dumplings) served with homemade vanilla sauce – a grand finale indeed!

This dish is a testament to how simple ingredients, when combined thoughtfully, can create truly good flavors that bring joy to any table.

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🥘 Ingredients and Ingredient Tips

Crafting this flavorful side dish requires just a handful of quality ingredients. Here’s what you’ll need, along with some tips for the best results:

• Brussels Sprouts: You can use either frozen or fresh.
  • Frozen: Convenient and equally delicious. No need to thaw before blanching.
  • Fresh: If using fresh, choose firm, bright green sprouts without yellowing leaves. Trim the woody ends and remove any loose outer leaves. You might want to halve larger sprouts for even cooking.
• Bacon: Thickly cut bacon is preferred here as it renders beautifully and offers a satisfying chew alongside its crispiness. Look for good quality smoked bacon for maximum flavor.
• Unsalted Butter: A small amount of butter adds richness and helps crisp up the bacon and chestnuts. Unsalted allows you to control the overall saltiness of the dish.
• Chestnuts: Precooked and peeled chestnuts are a fantastic shortcut. They are usually found vacuum-packed or jarred in the specialty foods aisle. If you’re feeling ambitious and want to use fresh chestnuts, you’ll need to score them, boil, peel, and roast them beforehand, which adds significant prep time.
• Kosher Salt & Black Pepper: Essential for seasoning. Kosher salt has a larger grain, making it easier to control salinity. Freshly ground black pepper offers the best flavor.
• Ice Cubes: Crucial for shocking the blanched Brussels sprouts to stop the cooking process and preserve their vibrant color and texture.

Refer to the recipe card below for exact quantities for four servings.

🔪 Step-by-Step Instructions for Perfectly Cooked Brussels Sprouts

Follow these simple steps to create a show-stopping side dish in no time:

1. Blanch the Brussels Sprouts: Fill a medium-sized pot with plenty of water and add a generous pinch of salt. Bring the water to a rolling boil. Carefully add the Brussels sprouts (frozen or fresh) to the boiling salted water. Blanch them for about 10 minutes. Blanching helps to tenderize the sprouts, reduce any bitterness, and ensures they cook evenly. Be careful not to overcook them at this stage.

2. 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” or “shocking” station.

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   Shock and Drain: After 10 minutes, immediately strain the Brussels sprouts from the hot water. Transfer them directly into the prepared ice water. This rapid cooling, known as “shocking,” halts the cooking process, locks in their vibrant green color, and maintains a tender-crisp texture. Let them sit for a couple of minutes, then drain them thoroughly afterward, removing as much excess water as possible.

4. Cook the Bacon: Next, cut the bacon into bite-sized strips or lardons. Heat a large pan over medium-high heat. Add the bacon strips along with a teaspoon of unsalted butter. Fry the bacon until it’s beautifully crispy and has rendered most of its fat. Remove the crispy bacon bits from the pan with a slotted spoon and set aside, leaving the rendered fat in the pan.

5. Sauté the Chestnuts: While the bacon fat is still hot, cut the pre-cooked chestnuts into quarters. Add them to the pan with the bacon fat. Sauté the chestnuts for a few minutes, stirring occasionally, until they are lightly golden and warmed through. This step infuses them with rich bacon flavor.

6. Combine and Season: Finally, add the drained Brussels sprouts and the reserved crispy bacon bits back into the pan with the chestnuts. Stir everything together thoroughly, ensuring the sprouts and chestnuts are well coated in the delicious bacon fat and butter. Season generously with Kosher salt and freshly ground black pepper to taste. Continue to cook for another 2-3 minutes, tossing occasionally, until the sprouts are heated through and slightly caramelized in places.

And as you can see, in a few simple steps, this delicious side dish is ready and waiting to be served! The aroma alone will have everyone eager to dig in. Yum!

📖 Variations and Serving Suggestions

This Brussels sprouts with bacon and chestnuts recipe is wonderfully versatile. Here are a few ways to customize it:

• Pancetta Perfection: The bacon can easily be replaced with pancetta. Pancetta offers a slightly different, often sweeter and more delicate, cured pork flavor. It’s definitely worth trying to discover which type of bacon best suits your personal taste.
• Herbs & Aromatics: Add fresh herbs like rosemary or thyme sprigs to the pan while cooking the bacon and chestnuts for an extra aromatic boost. A minced garlic clove or shallot can also be added for more depth.
• Sweet Glaze: For a touch of sweetness that beautifully complements the savory notes, drizzle a tablespoon of maple syrup or balsamic glaze over the finished dish just before serving.
• Spicy Kick: If you enjoy a bit of heat, sprinkle in a pinch of red pepper flakes with the chestnuts.
• Nutty Alternatives: While chestnuts are classic, you could experiment with other toasted nuts like pecans or walnuts for a different texture and flavor profile.
• Vegetarian Option: To make this dish vegetarian, omit the bacon and sauté the sprouts and chestnuts in olive oil or vegan butter. For a smoky flavor, consider adding smoked paprika or liquid smoke, or even crispy smoked tofu or tempeh bits.
• Citrus Brightness: A squeeze of fresh lemon juice or a sprinkle of lemon zest at the end can brighten up the flavors.

What to Pair with This Side Dish?

This festive side dish pairs beautifully with a wide array of main courses and other holiday sides:

• Roasts: It’s a natural fit for roasted turkey, chicken, ham, pork loin, or even a classic beef roast.
• Game Meats: As mentioned, it’s incredible with venison or other game, the earthy flavors complementing each other perfectly.
• Potatoes: Any form of potatoes, such as mashed potatoes, roasted potatoes, gratins, or our recommended Duchess potatoes, would be a fantastic accompaniment.
• Other Vegetables: Complement it with a vibrant green bean casserole, roasted carrots, or a simple green salad.
• Standalone: The dish is so hearty and flavorful, it can even be enjoyed on its own as a light meal, especially if you’re not looking for a heavy main course.

🍽 Equipment You’ll Need

You won’t need any specialized kitchen gadgets for this recipe, just a few basics:

• Pot: A medium to large pot is needed for boiling the Brussels sprouts.
• Pan: A large skillet or frying pan is essential for frying the bacon and sautéing the sprouts and chestnuts. A cast-iron skillet works wonderfully for even heat distribution and great crisping.
• Large Bowl: Crucial for preparing the ice bath to shock the blanched sprouts.
• Strainer: For draining the Brussels sprouts after blanching.
• Slotted Spoon or Tongs: Useful for removing bacon from the pan and transferring sprouts to the ice bath.

🌡️ Storage and Reheating Tips

For the absolute best flavor and texture, Brussels sprouts with bacon and chestnuts should ideally be eaten immediately after preparation. The bacon will be at its crispiest, and the sprouts will have their perfect tender-crisp bite. However, if you have leftovers:

• Storage: Store any leftover Brussels sprouts in an airtight container in the refrigerator for up to 2-3 days. Please note that the bacon will likely lose its crispness during storage.
• Freezing: This dish is not suitable for freezing, as the texture of the sprouts and chestnuts will degrade significantly upon thawing.
• Reheating: To reheat, spread the leftovers in a single layer on a baking sheet. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or in an air fryer at 375°F (190°C) for 5-7 minutes, until warmed through and the bacon re-crisps slightly. Avoid reheating in the microwave, as it will make the sprouts mushy and the bacon chewy.

🥄 More Delicious Side Dishes to Try

If you loved this festive side, you might also enjoy exploring these other delightful accompaniments for your meals:

• Duchess potatoes – Elegant and flavorful mashed potatoes, piped and baked to golden perfection.
• Austrian Erdäpfel Schmarrn – grated pan-fried potatoes – A unique and savory potato dish from Austria.
• Duchess potatoes on the grill – A smoky twist on the classic Duchess potatoes, perfect for summer holidays.
• Stuffing outside the bird (created by Pass the Sushi) – A flavorful dressing perfect for any roasted meal.
• Caramelized onions and mushrooms (created by Two Cloves Kitchen) – A deeply savory and sweet addition to many dishes.

🙋🏻 Frequently Asked Questions (FAQ)

If you make this recipe, I’d love to hear how you liked it! Please leave a ★★★★★ star rating and a comment below. It would be awesome! You can also sign up for our Newsletter or follow me on Pinterest or Instagram and share your creation with me. Just tag me @combinegoodflavors and hashtag #combinegoodflavors, so I don’t miss it.

📖 Recipe Card

⛑️ Food Safety Guidelines

Ensuring food safety is paramount when cooking. Please keep these guidelines in mind:

• Always cook food to a minimum safe internal temperature, especially if adding other proteins. For most vegetables and reheated dishes, aim for 165 °F (74 °C).
• Do not use the same utensils on cooked food that previously touched raw meat (if adding raw meat). Always wash thoroughly or use separate utensils.
• Wash hands thoroughly with soap and water after handling raw meat and before touching other ingredients.
• Avoid leaving cooked food sitting out at room temperature for extended periods. Refrigerate promptly within two hours.
• Never leave cooking food unattended on the stovetop or in the oven.
• When frying, use oils with a high smoke point to prevent harmful compounds from forming. Butter is fine for sautéing as directed, but for high-heat frying, consider avocado oil or grapeseed oil.
• Always ensure good ventilation in your kitchen, especially when using a gas stove, to prevent the buildup of fumes.

For further comprehensive information on safe food handling, please check the FDA’s Safe Food Handling guidelines.