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5 from 1 vote

Brussels Sprouts Braised with Bacon and Chestnuts

This recipe is adapted from a Thanksgiving recipe by Russ Parsons in the Los Angeles Times, November 17,2011. You will not need the bacon fat or olive oil if you are not preparing a turkey to go along with it. In this casecook bacon until crisp before adding the shallots.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Vegetable
Cuisine: American
Servings: 8
Calories: 154kcal

Ingredients

  • 1 cup peeled and coarsely chopped chestnuts about 1/2 pound in shell
  • 1 stalk Brussels sprouts about 1 1/2 pounds
  • 4-6 strips bacon
  • 1 Tbs bacon fat or olive oil
  • 1 shallot minced
  • 1 cup turkey or chicken broth
  • 1 1/2 tsp sherry vinegar
  • salt and freshly ground black pepper to taste

Instructions

  • Prepare chestnuts by shelling them with a nutcracker and/or cook them in water for about ten minutes to loosen the brown skin. I did this the night before T-Day.
  • Place bacon strips on turkey breast after turkey has roasted for about one hour.
  • Cut an X in the stem end of each Brussels sprout.  Place sprouts in steamer basket with water below it in the pot.  Bring to a boil and steam sprouts until tender - about 8 minutes. Remove to a bowl and chill until just before serving the dish.
  • About one hour prior to serving, melt bacon fat or olive oil in skillet over medium heat.  Add minced shallot and cook about 1 minute, until fragrant.  Add the chestnuts and turkey broth to the pan, cover and simmer until chestnuts are tender and sweet - about 10 minutes.
  • When ready to serve, add vinegar and Brussels sprouts to skillet for about 5 minutes.  Season to taste with salt and pepper. (although it should be salty already from the bacon fat and chicken stock).
  • ENJOY THIS RECIPE FROM FRESHFOODINAFLASH.COM

Nutrition

Calories: 154kcal