Recipe: Brussels sprouts braised with bacon and chestnuts - Los Angeles Times
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Recipe: Brussels sprouts braised with bacon and chestnuts

FLAVORFUL SIDE: Brussels sprouts braised with bacon and chestnuts are a robust addition to an autumn meal.
FLAVORFUL SIDE: Brussels sprouts braised with bacon and chestnuts are a robust addition to an autumn meal.
(Glenn Koenig / Los Angeles Times)
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Total time: 40 minutes, plus roasting and peeling time for the chestnuts

Servings: 4 to 6

Note: Quartering the Brussels sprouts after they’re cooked ensures that their centers stay slightly crisp.

1 1/2 pounds Brussels sprouts

4 strips bacon, chopped

1 shallot, minced

1 cup peeled and coarsely chopped chestnuts (about 1/2 pound nuts in their shell)

1 cup chicken broth

1 1/2 teaspoons sherry vinegar

Salt

Freshly ground black pepper

1. Cut an X in the stem end of each Brussels sprout and remove any outer leaves that are discolored or loose. In a covered pot, steam the sprouts over rapidly boiling water until they are tender, about 8 to 10 minutes. Cut each sprout into lengthwise quarters and set aside. (The Brussels sprouts can be prepared up to this point 8 hours in advance and refrigerated, tightly covered.)

2. Render the bacon in a dry skillet over medium heat until it softens and releases its fat, about 5 minutes. Add the minced shallot and cook just until fragrant, about 1 minute. Add the chestnuts and chicken broth to the pan, cover and simmer until the chestnuts are quite tender and sweet, about 10 minutes.

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3. Add the vinegar and Brussels sprouts and cook, letting the flavors marry, about 5 minutes. Season to taste with salt and pepper and add a little more vinegar, if necessary, to brighten the flavors.

Each of 6 servings: 130 calories; 6 grams protein; 22 grams carbohydrates; 5 grams fiber; 3 grams fat; 1 gram saturated fat; 5 mg. cholesterol; 189 mg. sodium.

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