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Brussels Sprouts With Chestnuts and Double-Smoked Bacon Recipe

Brussels Sprouts With Chestnuts and Double-Smoked Bacon Recipe

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Brussels Sprouts With Chestnuts and Double-Smoked Bacon

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Ingredients:

Serving

1 1/2 lbs brussels sprouts, stems trimmed and outer leaves removed (about 5 cups)
1/4 lb double-smoked thick slab bacon or 1/4 lb other smoked bacon, cut into 1/4-by- 3/4-inch rectangles
2 cups white pearl onions, peeled
10 chestnuts , roasted, peeled, and quartered
1 3/4 cups low sodium chicken broth
1 tbsp unsalted butter
1 1/2 tsp fresh thyme leaves

Directions:

To peel a chestnut, cut a large X into one side of the shell, cutting all the way through the tough membrane. (If you don’t, the chestnut will blow up in your oven. Imagine popcorn the size of a ping-pong ball!)
Put the chestnuts in a shallow pan and bake in a preheated 325°F oven until the shells curl along the cuts and the outsides are nicely toasted (about 15 minutes). Cool slightly (they’re easier to peel while they’re still warm) and remove the shells.
Rub in a clean kitchen towel to remove as much as possible of the dark, bitter membrane.
Fill a large pot with water and bring to a boil over high heat. Add enough salt until the water is salty tasting. Prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Cook Brussels sprouts in boiling water until crisp-tender, about 4 to 5 minutes; they will still have some bite to them. Drain sprouts and place in ice bath.
When cool, remove sprouts from ice water, halve lengthwise, and set aside. Place a large sauté pan over medium heat. Add bacon in a single layer and cook over medium heat until fat is rendered and bacon is golden brown, about 10 minutes.
Remove bacon with a slotted spoon and set aside; reserve pan drippings.
Add onions to the pan and reduce heat to low. Cook onions, stirring occasionally, until they turn a deep golden color, about 8 to 10 minutes. Add chestnuts and cook, stirring occasionally, until thoroughly heated and well coated with bacon fat, about 2 minutes.
Increase heat to high and add bacon and Brussels sprouts and stir well. Add chicken broth and cover. The contents will quickly come to a boil. Reduce heat to low and cook until Brussels sprouts are heated through. Stir in butter and season with salt and pepper.
Sprinkle with thyme and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	97.33 Kcal (408 kJ)
Calories from fat	54.24 Kcal
		% Daily Value*
Total Fat	6.03g	9%
Cholesterol	11.15mg	4%
Sodium	136.4mg	6%
Potassium	255.07mg	5%
Total Carbs	7.29g	2%
Sugars	2.16g	9%
Dietary Fiber	2.42g	10%
Protein	4.53g	9%
Vitamin C	39.8mg	66%
Iron	0.5mg	3%
Calcium	28.3mg	3%

Amount Per 100 g
Calories	74.37 Kcal (311 kJ)
Calories from fat	41.44 Kcal
		% Daily Value*
Total Fat	4.6g	9%
Cholesterol	8.52mg	4%
Sodium	104.22mg	6%
Potassium	194.89mg	5%
Total Carbs	5.57g	2%
Sugars	1.65g	9%
Dietary Fiber	1.85g	10%
Protein	3.46g	9%
Vitamin C	30.4mg	66%
Iron	0.4mg	3%
Calcium	21.7mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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