Brussels Sprouts with Chestnuts and Bacon

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Take roasted brussels sprouts from boring to brilliant with the addition of chestnuts and bacon.

Brussels Sprouts with Chestnuts and Bacon
Photo: © John Kernick
Total Time:
25 mins
Yield:
12 servings

Come fall, brussels sprouts are a staple vegetable side dish on weeknight dinner menus and holiday spreads alike. While they’re dependably delicious when dressed with nothing more than olive oil, salt, and pepper, it doesn’t take much to transform them into a truly memorable side. 

The secret to this crisp-tender vegetable is par-boiling the sprouts in salted water, then finishing them in a skillet with bacon, chestnuts, and turkey stock. The saltiness from the bacon, sweet nuttiness of chestnuts, and rich flavor of turkey stock makes this green vegetable entirely exciting. We recommend using thick-cut bacon, which will add some meatiness and distinct porky flavor to each bite. Feel free to use chicken stock instead of turkey stock.

Frequently asked questions

How can I improve the taste of brussels sprouts?

Brussels sprouts can be bitter, so always trim and discard the outermost dark green leaves. Par-boiling the sprouts in salted water or stock can also help to reduce their bitter flavor.

How long does it take to cook brussels sprouts?

Brussels sprouts are a quick-cooking vegetable, but the cook time varies depending on the method. Whether roasted, sautéed, boiled, or braised, it shouldn’t take more than 30 minutes to cook Brussels sprouts. Here, they’re boiled in salted water, then sautéed until lightly browned, so they're ready in 25 minutes.

Notes from the Food & Wine Test Kitchen

If you prefer to roast fresh chestnuts instead of using vacuum-packed ones, cut a slit in the shell of each chestnut with a serrated knife. Roast the chestnuts in a cast-iron skillet in a 400°F oven for 20 minutes, or until tender. Peel them as soon as they are cool enough to handle. If you have difficulty peeling them, reheat them for 5 minutes to further loosen their skins.

Make ahead

The recipe for Rich Turkey Stock makes about 7 cups. You will only need 1/2 cup for the brussels sprouts with chestnuts and can refrigerate the stock and giblets separately for up to 2 days; any leftover stock can be frozen for up to 1 month.

Ingredients

  • 3 pounds brussels sprouts, halved lengthwise

  • 6 slices thick-cut bacon, cut into 1/4-inch dice (6 ounces)

  • 4 tablespoons unsalted butter

  • 20 vacuum-packed peeled whole chestnuts, thinly sliced

  • Kosher salt

  • Freshly ground black pepper

Rich Turkey Stock

  • 5 pounds turkey parts, such as wings, necks, and drumsticks

  • 9 cups water

  • Reserved turkey neck and giblets (except the liver)

  • 1 large onion, thickly sliced

  • 1 large carrot, thickly sliced

  • 1 large celery rib, thickly sliced

  • 2 garlic cloves, sliced

  • 1 teaspoon kosher salt

  • Freshly ground black pepper

Directions

Make the Rich Turkey Stock

  1. Preheat the oven to 400°F. Put the turkey parts in a flameproof roasting pan and roast for about 1 hour, turning occasionally, until well browned. Transfer the turkey parts to a large pot.

  2. Set the roasting pan over two burners. Add 1 cup of the water and boil over moderately high heat, scraping up the browned bits from the bottom of the pan. Add the liquid to the pot. 

  3. Add the turkey neck and giblets to the pot along with the onion, carrot, celery, garlic, salt, generous pinches of pepper, and the remaining 8 cups of water. Bring to a boil over high heat. Reduce the heat to moderately low and simmer, partially covered, until the meat is falling off the bones and the gizzard is very tender, about 2 hours.

  4. Strain the stock. Finely dice the gizzard and heart and reserve for the gravy. Skim the fat from the stock before using.

  1. Bring a large pot of salted water to a boil over high heat. Add the brussels sprouts and cook until just tender, about 7 minutes. Drain well.

  2. Meanwhile, in a large deep skillet, cook the bacon over moderate heat until crisp, about 5 minutes. Add the butter. When the foam subsides, add the brussels sprouts and cook over moderate heat, stirring occasionally, until they are lightly browned, about 5 minutes. Add the chestnuts and season with salt and pepper. Add 1/2 cup of Rich Turkey Stock, simmer until heated through and serve.

Originally appeared: November 2004

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