4

Brussels Sprouts with Chestnuts

Total Time
38 min
Prep
15 min
Cook
23 min
Serves
8
Difficulty
Easy
This version of Brussels sprouts features turkey bacon, chestnuts and a touch of maple syrup. It's a wonderful side dish for holiday menus.
Ingredients

uncooked Brussels sprouts

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

uncooked turkey bacon

4 slice(s)

salted butter

1 Tbsp, divided

uncooked leek(s)

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

water

¼ cup(s), divided

table salt

¼ tsp

black pepper

tsp

maple syrup

2 Tbsp

apple cider vinegar

1½ Tbsp

roasted European chestnuts

8 oz, peeled, quartered (fresh or jarred)

Instructions

  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 butter in same skillet. Add leeks and 3 tablespoons 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 butter to skillet; stir until melted. Add Brussels sprouts, remaining tablespoon water, salt and pepper. Cook, stirring, until Brussels sprouts are hot and coated, about 3 minutes.
  6. Stir in maple syrup and vinegar; toss to coat. Add chestnuts and bacon; toss over low heat until well-mixed and heated through, about 2 to 3 minutes. Spoon into a serving bowl. Yields about 3/4 cup per serving.
Notes
If you’d like to prep part of this recipe in advance, steam the Brussels sprouts and cook the turkey bacon 1 day ahead.

A happier, healthier you starts here