Photo of Brussels sprouts with chestnuts by WW

Brussels sprouts with chestnuts

Total Time
38 min
15 min
23 min
Chestnuts are an often overlooked nut that is well worth enlisting in recipes. They can be a pain to prep, so looked for prepared peeled chestnuts in cans or jars at the grocery store or in gourmet markets. You'll save time and frustration. This version of Brussels sprouts features turkey bacon, leeks, and chestnuts cooked with a touch of maple syrup. It's a wonderful side dish for holiday menus. If you’d like to prep part of this recipe in advance, steam the Brussels sprouts and cook the turkey bacon up to one day ahead.


Brussels sprouts

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

Uncooked turkey bacon

4 slice(s)

Salted butter

1 Tbsp, divided

Uncooked leeks

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


¼ cup(s), divided

Table salt

¼ tsp

Black pepper


Maple syrup

2 Tbsp

Apple cider vinegar

1½ Tbsp

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 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.