Brussels sprouts with bacon and chestnuts, a truly festive combination! This super quick to prepare side dish is well suited for Thanksgiving or Christmas.
In just 20 minutes, the Brussels sprouts with bacon and chestnuts are prepared and ready to be served.
I use frozen sprouts for this recipe for simplicity, but you can also use fresh ones.
We made this delicacy for the first time during the Christmas holidays with a grilled bacon wrapped venison tenderloin and duchess potatoes, and the whole family loved it. A chestnut and porcini mushroom soup started our feast, and Buchteln (Austrian yeast dumplings) with homemade vanilla sauce made the grand finale!
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🥘 Ingredients
- Brussels sprouts - frozen or fresh
- Bacon - thickly cut
- Unsalted Butter
- Chestnuts - precooked and peeled
- Kosher salt & black pepper
- Ice cubes
See the recipe card for quantities.
🔪 Instructions
Fill a medium-sized pot with water and add a pinch of salt. Bring the water to a boil and blanch the sprouts in the salted water for about 10 minutes.
Prepare a large bowl and fill it with ice-cold water and ice cubes. After blanching, strain the Brussels sprouts, shock them in the prepared ice water and drain them afterward.
Next, cut the bacon into strips and fry them with butter in a pan. Cut the chestnuts into quarters and add them to the pan as well.
While frying, stir well so that the flavors of bacon and chestnuts can unite well.
Last, but not least, add the Brussels sprouts. Mix them into the bacon-chestnut mixture and season with salt and pepper to taste.
And as you can see, in a few simple steps, this delicious side dish is ready and waiting to be served!
Yum!
📖 Variations
The bacon can be replaced with pancetta, which gives the dish a very unique taste. Definitely worth trying as well, to decide afterward what kind of bacon is closer to your personal taste.
🍽 Equipment
- Pot - for cooking the sprouts
- Pan - for frying the chestnuts and bacon
- Large bowl - for shocking the cabbage sprouts
- Strainer
🌡️ Storage
Brussels sprouts with bacon and chestnuts should be eaten immediately after preparation, and are not suitable to be kept in the refrigerator or freezer after preparation.
💭 Top tip
For getting crispy sprouts, it is essential not to boil the sprouts longer than the specified 10 minutes and shock them immediately afterward in ice water. Too long cooking or too late / no shocking leads to mushy sprouts.
Try this Air Fryer Brussels sprouts recipe if you're looking for a change!
🥄 More side dishes to try
- Duchess potatoes
- Austrian Erdäpfel Schmarrn - grated pan fried potatoes
- Duchess potatoes on the grill
- Stuffing outside the bird (created by Pass the Sushi)
- Caramelized onions and mushrooms (created by Two Cloves Kitchen)
🙋🏻 FAQ
If your sprouts are mushy then you probably overcooked them. When overcooked, they release excess sulphur which stinks! This gives even the best Brussels Sprouts recipes a bad reputation.
Source: the-girl-who-ate-everything.com
Both are not ideal for fructose malabsorption, but as long as you do not eat them in large quantities and only on special occasions, they are tolerable. I do not recommend having chestnuts or Brussels sprouts on a weekly menu.
Blanching is a cooking process in which food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (known as shocking or refreshing) to halt the cooking process. Blanching foods helps reduce quality loss over time.
Source: Wikipedia
Any kind of potatoes - mashed potatoes, fried potatoes, pan-fried potatoes, duchess potatoes, gratin,...
Meat - venison, pork, or cow
You can eat this version of Brussels sprouts without meat garnish because bacon is included already.
You can eat the cabbage sprouts with bacon and chestnuts just like they are without meat and potato garnish.
If you make this recipe, let me know how you liked it by ★★★★★ star rating it and leaving a comment below. This 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
Brussels Sprouts with Chestnuts and Bacon {20 minutes}
Equipment
- Pot for cooking the sprouts
- Pan for frying the chestnuts and bacon
- Large mixing bowl for shocking the cabbage sprouts
Ingredients
- 400 g Brussels sprouts frozen or fresh
- 100 g Bacon thickly cut
- 1 teaspoon Unsalted Butter
- 100 g Chestnuts precooked and peeled
- Kosher salt & black pepper
- Ice cubes
Instructions
- Boil and blanch the sprouts in the salted water for about 10 minutes.
- Strain the Brussels sprouts and shock them in ice water.
- Drain them afterward.
- Cut the bacon into strips and fry them with butter in a pan.
- Cut the chestnuts into quarters and add them to the pan as well.
- Add the Brussels sprouts
- Mix them into the bacon-chestnut mixture and season with salt and pepper to taste.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
⛑️ Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For further information, check Safe Food Handling - FDA.
Angela says
The whole family enjoyed this brussels sprouts with chestnuts and bacon! I loved the idea of adding chestnuts.
Geetanjali says
Delicious brussels sprouts. So easy that too with just a few ingredients.
Lucas says
Thanks for the tips on storage and how to cook brussels sprouts! Really helpful!