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 Prep the brussels sprouts: 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 Cook the bacon: Cut the bacon into pieces about 1/4 inch wide and put them in a large sauté pan over medium heat.
When the bacon is browned, remove with a slotted spoon and set aside.
3 Cook the onions in bacon fat, add back the bacon: 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 chestnuts, brussels sprouts, stock: 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.