Brussels Sprouts with Bacon & Chestnuts Recipe

Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 20-25 minutes


  • 1 pound Brussels sprouts, trimmed and halved (or quartered if large)
  • 6-8 ounces thick-cut bacon, diced
  • 1/2 cup cooked chestnuts, roughly chopped
  • 3 tablespoons butter
  • 2 cloves garlic, minced (optional)
  • 1/4 cup chicken or vegetable broth
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon lemon juice (optional)
  • Chopped fresh herbs for garnish, such as parsley or chives (optional)


  • Prep the Sprouts: Trim the stem ends of the Brussels sprouts and remove any yellowed outer leaves. Cut sprouts in half lengthwise (or quarter if very large).
  • Cook the Bacon: In a large skillet or Dutch oven over medium heat, cook the diced bacon until it is crispy and has rendered most of its fat. Remove the bacon with a slotted spoon and set aside, leaving the bacon grease in the pan.
  • Blanch the Sprouts: Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook for 3-5 minutes, until bright green and slightly tender. Drain and immediately submerge in a bowl of ice water to stop the cooking process. Drain again.
  • Sauté the Sprouts: Add the butter to the skillet with the bacon grease. Add the minced garlic, if using, and sauté for 30 seconds until fragrant.
  • Combine: Add the blanched Brussels sprouts and the cooked chestnuts to the skillet. Cook, stirring occasionally, until they are lightly browned and heated through, about 5-7 minutes.
  • Deglaze the Pan: Pour in the chicken or vegetable broth and use a wooden spoon or spatula to scrape up any browned bits stuck to the bottom of the pan. Simmer for 1-2 minutes until the liquid is slightly reduced.
  • Finish and Serve: Stir in the cooked bacon. Season generously with salt and freshly ground black pepper. Add a squeeze of lemon juice, if desired, for brightness. Garnish with chopped herbs, if using. Serve immediately and enjoy!


  • Don’t overcook the Brussels sprouts: They should be tender-crisp and a vibrant green color.
  • For added richness, use a drizzle of balsamic vinegar or a sprinkle of grated Parmesan cheese just before serving.
  • Make ahead: Blanch the Brussels sprouts and cook the bacon ahead of time to make this dish come together even faster.


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