Brussels Sprouts w/ Roasted Chestnuts & Caramelized Shallots

Serves 4


Time: 30 minutes

  • 2 tbsp olive oil
  • 1 lb brussels sprouts, peeled of outer layer & halved
  • ½ lb smoked bacon, thickly sliced & diced
  • 1 lb crimini mushrooms, stems removed, brushed clean & quartered
  • ½ lb shallots, peeled & sliced
  • 3 tbsp garlic, peeled & chopped
  • 8-oz jar cooked chestnuts, drained & chopped
  • ⅓ cup white wine
  • 1-2 tbsp chopped fresh thyme
  • salt & pepper to taste


  1. Preheat oven to 400º
  2. Bring 2-3 quarts of water to a boil in a 4 quart saucepan over high heat. When it reaches a boil, add 3 tbsp of salt. Prepare a large mixing bowl with cold water and ice (about 50% each) and set aside
  3. Add brussels sprouts to water and cook for 1-3 minutes or until just beginning to turn tender; time may vary depending on the size of the sprouts
  4. Drain sprouts and immediately place in the bowl of ice water, stirring to ensure that they are cooling evenly. Once cool, strain and set aside
  5. Toss chestnuts with 1 tbsp olive oil, salt and pepper, and spread evenly on a baking sheet. Roast until slightly brown and tender, about 10 minutes. Remove from oven and set aside
  6. Heat a large sauté pan over medium heat, add the remaining olive oil and bacon, and cook over medium-high heat until bacon has just browned, about 4-6 minutes
  7. Remove the pan from heat. Strain off the bacon, taking care to leave about 3 tbsp fat in the pan. Place the pan back over the heat, add the mushrooms, and cook over medium heat for 2-4 minutes or until they just begin to brown
  8. Add shallots to the pan and continue to cook over medium to medium-low heat until both mushrooms and onions are thoroughly caramelized, about 10-12 minutes
  9. Add chestnuts and garlic to mushroom mixture, toss to combine, cook for another 1-2 minutes or until garlic begins to brown slightly
  10. Add bacon and deglaze the pan with white wine, being sure to scrape the bottom of the pan thoroughly. Add brussels sprouts, toss well to combine, and cook until they are heated through
  11. Once the sprouts are warm, stir in the thyme and season to taste with salt and pepper