Have you started your holiday meal planning yet? If you have, bravo! If you haven’t, don’t despair, neither have we. Typically that happens about two days before the event. But if I have anything to do with it this year (and that’s a big if, as my dad is usually the one who decides what we eat for the big family meals) these brussels sprouts with chestnuts and bacon will be on the menu.

Chestnuts and brussels sprouts are a natural combination—earthy and strong, warm and filling. Add bacon to the mix and you have a match made in heaven. The only tricky part to this recipe is that you shred the brussels sprouts and then blanch them in salty water, and then shock them in ice water to set the color bright green. Other than that it’s an easy sauté. Whatever you do, don’t overcook the sprouts. Overcooking them will give them a somewhat sulfuric taste. But cooked just enough? Perfect. Especially with the chestnuts and bacon.

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