Name: Brussels Sprouts with Bacon Lardons and Chestnuts recipe
Ingredients: 1.5 lbs Brussels Sprouts: Fresh Brussels sprouts are the foundation of this recipe. Look for sprouts that are firm, tightly packed, and bright green. Avoid sprouts that are yellowing or have wilted leaves, as these may be bitter or not as fresh. Smaller sprouts tend to be sweeter and more tender. Buying them on the stalk, if available, is often an indicator of freshness.; 6 oz Bacon Lardons (or thick-cut bacon, diced): Bacon lardons are essentially thick-cut bacon that has been diced into small pieces. They provide a rich, smoky flavor and crispy texture that is essential to this dish. If you can’t find bacon lardons, you can use thick-cut bacon and dice it yourself. Smoked bacon will add a deeper flavor dimension, while unsmoked bacon will provide a cleaner, porky taste. For a slightly leaner option, you can use pancetta, although it will have a different flavor profile.; 1 cup Cooked Chestnuts, Roughly Chopped: Cooked chestnuts add a wonderful nutty sweetness and slightly chewy texture that beautifully complements the Brussels sprouts and bacon. You can buy pre-cooked chestnuts in jars or vacuum packs, which are readily available in most supermarkets, especially during the fall and winter months. Alternatively, you can roast your own chestnuts if you prefer. If using pre-cooked chestnuts, ensure they are plain roasted or steamed, not in syrup or flavored. Roughly chopping them allows for varied textures in each bite. If you can’t find chestnuts, toasted walnuts or hazelnuts could be used as a textural and nutty substitute, although the flavor will be different.; 2 tbsp Olive Oil: Olive oil is used for roasting the Brussels sprouts and sautéing the bacon. It helps to prevent sticking and adds a subtle fruity flavor. Extra virgin olive oil is a good choice for its flavor and health benefits. You can also use other neutral cooking oils like avocado oil or vegetable oil, but olive oil enhances the overall taste profile of the dish.; 2 cloves Garlic, Minced: Garlic adds a pungent and aromatic base note that enhances the savory flavors of the bacon and Brussels sprouts. Freshly minced garlic is always preferred for its stronger flavor. Mince the garlic finely so that it distributes evenly and cooks through without burning. If you don’t have fresh garlic, you can use ½ teaspoon of garlic powder, but fresh is recommended.; 2 tbsp Balsamic Vinegar: Balsamic vinegar provides a touch of acidity and sweetness that balances the richness of the bacon and chestnuts and cuts through the slight bitterness of the Brussels sprouts. It also adds a beautiful glaze and depth of flavor. Use a good quality balsamic vinegar for the best results. If you don’t have balsamic vinegar, you can use red wine vinegar with a pinch of brown sugar or maple syrup to mimic the sweet and sour notes.; Salt and Freshly Ground Black Pepper to taste: Salt and pepper are essential for seasoning and enhancing the flavors of all the ingredients. Use sea salt or kosher salt for better flavor. Freshly ground black pepper has a more robust and aromatic flavor than pre-ground pepper. Season generously to taste, adjusting at the end of cooking if needed.; Optional: Fresh Thyme or Rosemary sprigs: Fresh herbs like thyme or rosemary can add an extra layer of aromatic complexity to the dish. A few sprigs of thyme or rosemary added during roasting will infuse the Brussels sprouts with their fragrant oils. Remove the sprigs before serving. These are optional but highly recommended for an elevated flavor profile, especially if serving during the holidays.

Ingredients

Scale

1.5 lbs Brussels Sprouts: Fresh Brussels sprouts are the foundation of this recipe. Look for sprouts that are firm, tightly packed, and bright green. Avoid sprouts that are yellowing or have wilted leaves, as these may be bitter or not as fresh. Smaller sprouts tend to be sweeter and more tender. Buying them on the stalk, if available, is often an indicator of freshness.

6 oz Bacon Lardons (or thick-cut bacon, diced): Bacon lardons are essentially thick-cut bacon that has been diced into small pieces. They provide a rich, smoky flavor and crispy texture that is essential to this dish. If you can’t find bacon lardons, you can use thick-cut bacon and dice it yourself. Smoked bacon will add a deeper flavor dimension, while unsmoked bacon will provide a cleaner, porky taste. For a slightly leaner option, you can use pancetta, although it will have a different flavor profile.

1 cup Cooked Chestnuts, Roughly Chopped: Cooked chestnuts add a wonderful nutty sweetness and slightly chewy texture that beautifully complements the Brussels sprouts and bacon. You can buy pre-cooked chestnuts in jars or vacuum packs, which are readily available in most supermarkets, especially during the fall and winter months. Alternatively, you can roast your own chestnuts if you prefer. If using pre-cooked chestnuts, ensure they are plain roasted or steamed, not in syrup or flavored. Roughly chopping them allows for varied textures in each bite. If you can’t find chestnuts, toasted walnuts or hazelnuts could be used as a textural and nutty substitute, although the flavor will be different.

2 tbsp Olive Oil: Olive oil is used for roasting the Brussels sprouts and sautéing the bacon. It helps to prevent sticking and adds a subtle fruity flavor. Extra virgin olive oil is a good choice for its flavor and health benefits. You can also use other neutral cooking oils like avocado oil or vegetable oil, but olive oil enhances the overall taste profile of the dish.

2 cloves Garlic, Minced: Garlic adds a pungent and aromatic base note that enhances the savory flavors of the bacon and Brussels sprouts. Freshly minced garlic is always preferred for its stronger flavor. Mince the garlic finely so that it distributes evenly and cooks through without burning. If you don’t have fresh garlic, you can use ½ teaspoon of garlic powder, but fresh is recommended.

2 tbsp Balsamic Vinegar: Balsamic vinegar provides a touch of acidity and sweetness that balances the richness of the bacon and chestnuts and cuts through the slight bitterness of the Brussels sprouts. It also adds a beautiful glaze and depth of flavor. Use a good quality balsamic vinegar for the best results. If you don’t have balsamic vinegar, you can use red wine vinegar with a pinch of brown sugar or maple syrup to mimic the sweet and sour notes.

Salt and Freshly Ground Black Pepper to taste: Salt and pepper are essential for seasoning and enhancing the flavors of all the ingredients. Use sea salt or kosher salt for better flavor. Freshly ground black pepper has a more robust and aromatic flavor than pre-ground pepper. Season generously to taste, adjusting at the end of cooking if needed.

Optional: Fresh Thyme or Rosemary sprigs: Fresh herbs like thyme or rosemary can add an extra layer of aromatic complexity to the dish. A few sprigs of thyme or rosemary added during roasting will infuse the Brussels sprouts with their fragrant oils. Remove the sprigs before serving. These are optional but highly recommended for an elevated flavor profile, especially if serving during the holidays.

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Instructions

Preheat your oven and prepare the Brussels sprouts: Preheat your oven to 400°F (200°C). Wash the Brussels sprouts thoroughly under cold running water. Trim the hard ends of the sprouts and remove any yellow or damaged outer leaves. Cut the larger sprouts in half lengthwise, and leave the smaller ones whole. Evenly sized sprouts will cook more uniformly. Preheating the oven is crucial for achieving proper roasting and caramelization.

Roast the Brussels sprouts: In a large bowl, toss the trimmed and halved Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on a large baking sheet. Roasting in a single layer ensures that the sprouts brown properly and don’t steam. If you overcrowd the pan, they will steam instead of roast, resulting in soggy sprouts. Roast in the preheated oven for 20-25 minutes, or until they are tender-crisp and lightly browned, flipping them halfway through. Roasting time may vary depending on the size of your sprouts and your oven. Keep an eye on them to prevent burning.

Cook the bacon lardons: While the Brussels sprouts are roasting, cook the bacon lardons in a large skillet over medium heat. Cook until the bacon is crispy and has rendered its fat, about 8-10 minutes. Remove the crispy bacon from the skillet with a slotted spoon and set aside, leaving the bacon fat in the skillet. Cooking the bacon separately ensures it gets crispy and doesn’t steam along with the sprouts. Reserve the bacon fat as it adds a lot of flavor to the dish.

Sauté garlic and chestnuts: In the same skillet with the bacon fat, add the minced garlic and sauté for about 1 minute, or until fragrant, being careful not to burn it. Add the cooked chestnuts to the skillet and sauté for another 2-3 minutes, until they are heated through and slightly browned. Sautéing the garlic in bacon fat infuses it with flavor, and heating the chestnuts enhances their nutty aroma.

Combine and glaze: Once the Brussels sprouts are roasted and the chestnuts are heated through, add the roasted Brussels sprouts to the skillet with the chestnuts and garlic. Toss everything together to combine. Pour the balsamic vinegar over the mixture and toss to coat evenly. Cook for another 1-2 minutes, allowing the balsamic vinegar to reduce slightly and create a glaze. The balsamic glaze adds a sweet and tangy finish to the dish.

Add back the bacon and herbs (optional): Stir in the crispy bacon lardons and fresh thyme or rosemary sprigs (if using). Toss gently to combine. Taste and adjust seasoning with salt and pepper if needed. Adding the bacon and herbs at the end prevents them from becoming soggy or burnt.

Serve immediately: Transfer the Brussels Sprouts with Bacon Lardons and Chestnuts to a serving dish and serve immediately while they are still warm and crispy. This dish is best served fresh to enjoy the contrast of textures and flavors.

Nutrition

Serving Size: one normal portion
Calories: 200-250
Sugar: 5-7 grams
Fat: 15-20 grams
Carbohydrates: 15-20 grams
Fiber: 5-7 grams
Protein: 8-10 grams