Brussels Sprouts with Chestnuts and Bacon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Consulting chef Andrew Spurgin, San Diego: As a child in England, I loved fire-roasted chestnuts sold on the street in winter and presented in little brown paper bags. You'd turn your fingers black from peeling every last gem. Every time I enjoy the pleasure of a chestnut, I am transported to my youth. My grandma Eve used to make a version similar to this recipe for Christmas dinner. Ingredients:
12 ounces canned or vacuum-packed shelled chestnuts, large pieces cut in half (or about 1 lb. fresh, if available) |
3 tablespoons olive oil |
1 1/2 pounds brussels sprouts, ends trimmed, halved |
6 slices (8 oz.) thick-cut bacon, cut into 1/2-in. pieces |
1 large shallot, sliced thinly |
3/4 teaspoon sea salt |
1/2 teaspoon pepper |
1/2 teaspoon nutmeg |
2 teaspoons lemon juice |
Directions:
1. Preheat oven to 350°. Toss chestnuts in oil and put on a rimmed baking sheet. Bake, turning often, until slightly toasted but not dry, 10 to 15 minutes.
2. Bring a large pot of salted water to a boil. Add brussels sprouts and cook until bright green and just tender, about 6 minutes. Drain and rinse with cold water.
3. Cook bacon in a large frying pan over medium heat, stirring often, until almost crisp. Drain bacon in a strainer, reserving fat in a bowl.
4. Wipe out pan and add 3 tbsp. reserved bacon fat. Add shallot and cook, stirring often, until softened and starting to brown, about 3 minutes. Add drained brussels sprouts and cook, stirring often and adding more fat if needed, until browned and starting to crisp, about 6 minutes. Sprinkle with salt, pepper, nutmeg, and lemon juice, stirring to combine.
5. Transfer to a serving bowl and top with reserved bacon and chestnuts.
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