Photo of Brussels Sprouts with Chestnuts by WW

Brussels Sprouts with Chestnuts

Points® value
Total Time
35 min
15 min
20 min
Even the non-Brussels sprouts eaters on our staff liked this version featuring turkey bacon, chestnuts and a touch of maple syrup.


Brussels sprouts

1½ pound(s), tough outer leaves trimmed, cut in half lengthwise

Uncooked turkey bacon

4 slice(s)

Salted butter

1 tbsp(s), divided

Uncooked leek

3 medium, thinly sliced (white and light green parts only; about 1 1/2 cups)


¼ cup(s), divided

Table salt

¼ tsp(s)

Black pepper


Maple syrup

2 tbsp(s)

Apple cider vinegar

1½ tbsp(s)

Roasted European chestnuts

8 oz, ), peeled, quartered (fresh or jarred)


  1. Steam Brussels sprouts until tender, about 5 to 8 minutes.
  2. Meanwhile, cook bacon in a large nonstick skillet over medium heat until browned, about 5 minutes; place on paper towels to drain.
  3. Melt 2 teaspoons of butter in same skillet. Add leeks and 3 tablespoons of water; toss to coat. Cover and cook, stirring occasionally, until tender, about 6 minutes.
  4. Meanwhile, crumble bacon or cut into strips.
  5. Add remaining teaspoon of butter to skillet; stir until melted. Add Brussels sprouts, remaining 1 tablespoon of water, salt and pepper. Cook, stirring, until Brussels sprouts are hot and coated, about 3 minutes.
  6. Stir in syrup and vinegar; toss to coat. Add chestnuts and bacon; toss over low heat until well-mixed and heated through. Spoon into a serving bowl. Yields about 3/4 cup per serving.


If you’d like to prep part of this recipe in advance, the Brussels sprouts can be steamed and the turkey bacon cooked 1 day ahead.