Brussels Sprouts with Bacon and Chestnuts

Pat Duran


This is an excellent vegetable side dish to serve with fish or meat of your choice. Simple and savory..
Thinly sliced vegetables sautéed with bacon and onions and tossed with roasted chestnuts, thyme and lemon juice will make your taste buds perk up in a hurry!
Recipe from "The Vegetable Garden"

pinch tips: How to Shuck, Cook, and Cut Corn



6-8 servings


10 Min


25 Min


Stove Top


1 lb
brussels sprouts, trimmed and cut thinly
1/3 lb
thick sliced bacon or slab bacon, cut into 1/4 inch pieces or batons
1 small
red onion, chopped
canned roasted chestnuts from a jar, quarter or roughly chopped
1/4 c
chicken stock
1/4 c
white grape juice
1 pinch
of thyme
salt and pepper to taste
lemon wedges for garnish

Directions Step-By-Step

In a large pot of boiling water put the thinly sliced sprouts, discarding the hard tip of the stem side. Boil for 2 minutes; then transfer to a bowl of ice water and chill thoroughly. Drain well.
Cut the bacon and place in a large sauté pan over medium heat.
When the bacon is browned, remove with a slotted spoon and set aside. Remove all but 1 Tablespoon of the bacon fat. Add the onions to the skillet and turn to high heat. Cook until the onions begin to brown, add back the bacon.
Add the chestnuts and brussels sprouts to the sauté pan with the bacon and onions. Add the chicken stock and grape juice and toss to combine. Stir in the thyme, salt and pepper to taste . Cook on high heat for 3 minutes.
Serve hot with lemon wedges, and squeeze a little lemon juice over the sprouts right before you eat them...Mmmm.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American