Brussels Sprouts with Bacon and Chestnuts

Side DishGluten-FreeBrussels SproutsVegetables

Thinly sliced brussels sprouts sauteed with bacon and onions, then tossed with roasted chestnuts, thyme and a little lemon juice.

Photography Credit: Elise Bauer

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.

Brussels Sprouts with Bacon and Chestnuts

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.

Brussels Sprouts with Bacon and Chestnuts Recipe

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Yield: Serves 6-8 as a side

Chestnuts are delicious, but a major pain to roast and shell (have you ever exploded chestnuts all over your kitchen? I have). Canned (jarred more like it) chestnuts actually work better in recipes than the kind you roast and peel yourself. The texture and moisture content is more consistent. So, we suggest using canned roasted chestnuts for this recipe. You can of course roast and shell your own if you prefer.


  • 1 pound brussels sprouts
  • 1/3 pound thick-sliced bacon or slab bacon, cut into 1/4-inch pieces or batons
  • 1 red onion, chopped
  • 20-25 canned roasted chestnuts, quartered or roughly chopped
  • 1/4 cup chicken stock
  • Salt and pepper to taste
  • Lemon wedges to serve


1 Cut the brussels sprouts in half and slice thinly, starting at the top of the sprout and working back toward the stem. Discard the hard tip of the stem side.

2 Cut the bacon into pieces about 1/4 inch wide and put them in a large sauté pan over medium heat.

3 When the bacon is browned, remove with a slotted spoon and set aside. Remove all but 1 tablespoon of the bacon fat (do not put down the drain, see how to render bacon fat). Turn up the heat to high, add the red onions. Cook until the onions begin to brown, add back the bacon.

5 Add the chestnuts and brussels sprouts to the sauté pan with the bacon and onions. Add the chicken stock and toss to combine. Stir in about 1 teaspoon of salt, more or less to taste. Cook over high heat for 3-4 minutes. Add pepper to taste.

Serve hot with lemon wedges. Squeeze a little lemon juice over the sprouts right before you eat them.

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Sautéed brussels sprouts with almonds and onions - from here on Simply Recipes

Roasted brussels sprouts - from here on Simply Recipes

Shredded Brussels Sprouts with Apples - from 101 Cookbooks

Brussels Sprouts with Pasta - from Orangette

Brussels Sprouts with Chestnuts and Brown Butter - from Smitten Kitchen

Showing 4 of 17 Comments / Reviews

  • John Austin

    Most UK supermarkets stock vacuum packed chestnuts –
    If you can’t find them check out for suppliers

  • Lyndsay

    I’m bookmarking these for Christmas. I usually do Ina Garten’s roasted brussel sprouts but this looks really good. I often do a lot of my cooking ahead. Do you think this would work as a make ahead – squeeze lemon on after re-heating or no?

    Yes on make ahead, and yes on lemon after re-heating. ~Elise

  • Cynthia

    I shred the sprouts in the food processor -this makes them really thin – then saute them with 1/4 lb. of diced pancetta. The chestnuts should just be the icing on the cake!!! (If I can keep from eating them before I toss them with the sprouts!) Definitely on my Thanksgiving menu!

  • Dee

    This is very similar to something I did last night, except I didn’t boil the sprouts. Cut that thinly, they don’t need it and a simple saute in the skillet is enough to cook them through. I cooked about the same time (maybe a minute more) and did add a couple of tablespoons of water, covered with a lid to steam for maybe a minute or two (of the entire cooking time). I find they absorb the taste of the fat better and stay nice and crisp.
    Love the idea of the chestnuts, will try that next time. thanks!

  • Renee

    This sounds simple and good. What part of the grocery store carries roasted chestnuts? I don’t think I’ve ever seen them.

    They come in jars. Where you find them in the store really depends on the individual store. Near canned vegetables? Near raisins? I would just ask. That’s what I have to do. ~Elise

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