Brussels Sprouts with Chestnuts and Bacon
You can never have too many side dish recipes, so give Brussels Sprouts with Chestnuts and Bacon a try. This recipe covers 18% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 7g of protein, 17g of fat, and a total of 288 calories. This recipe serves 8. From preparation to the plate, this recipe takes approximately 1 hour. If you have shallot, nutmeg, lemon juice, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and primal diet.
Instructions
Toss chestnuts in oil and put on a rimmed baking sheet.
Bake, turning often, until slightly toasted but not dry, 10 to 15 minutes.
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.
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.
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.
Transfer to a serving bowl and top with reserved bacon and chestnuts.