Brussels Sprouts With Chestnuts And Double Smoked Bacon Recipes

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BRUSSELS SPROUTS WITH BACON AND CHESTNUTS



Brussels Sprouts With Bacon and Chestnuts image

Provided by Mark Bittman

Categories     weekday, side dish

Time 15m

Number Of Ingredients 5

chopped bacon
chopped brussels sprouts
onion and chestnuts
olive oil
breadcrumbs

Steps:

  • Heat oven to 375. Put chopped bacon in an ovenproof skillet with chopped brussels sprouts, onion and chestnuts. Toss with olive oil, and put in the oven; roast, tossing occasionally, until tender. Nice with breadcrumbs on top.

BRUSSELS SPROUTS WITH CHESTNUTS AND BACON



Brussels Sprouts with Chestnuts and Bacon image

Categories     Nut     Vegetable     Side     Sauté     Christmas     Thanksgiving     Bacon     Winter     Chestnut     Brussels Sprout     Christmas Eve     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 4

1 1/2 pounds brussels sprouts, trimmed, halved
6 bacon slices, coarsely chopped
2 1/4 cups peeled roasted chestnuts (about 1 1/4 pounds) or jarred chestnuts (about 12 ounces), halved
1/2 cup water

Steps:

  • Cook brussels sprouts in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain.
  • Sauté chopped bacon in heavy large skillet over medium-high heat until crisp, about 4 minutes. Using slotted spoon, transfer bacon to paper towels and drain.
  • Heat bacon drippings in skillet over medium-high heat. Add brussels sprouts and chestnuts and sauté until brussels sprouts begin to brown, about 5 minutes. Add 1/2 cup water and cook until brussels sprouts are tender and most of liquid is absorbed but mixture is still moist, about 3 minutes longer. Stir in bacon. Season to taste with salt and pepper and serve.

BRUSSELS SPROUTS WITH BACON, CHESTNUTS, AND CREAM



Brussels Sprouts with Bacon, Chestnuts, and Cream image

At Thanksgiving, I caramelize brussel sprouts which brings out their buttery, mellow flavors. In this recipe, they meld together with bacon or pancetta, cream, onions and olives to make a spectacularly interesting dish.

Provided by Jonathan Waxman

Categories     side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 15

8 ounces pancetta, salt cured Italian bacon
1 yellow onion
2 tablespoons olive oil
1 1/2 pounds Brussels sprouts
1 tablespoon unsalted butter
Kosher salt
Freshly ground black pepper
8 ounces jar chestnuts
1 cup pitted green olives, preferably Sicilian
2 cloves garlic
3 tablespoons unsalted butter
1 cup heavy cream
1/4 cup water
4 fresh sage leaves, chopped, optional
1 1/2 teaspoons fresh thyme leaves, chopped, optional

Steps:

  • Heat a large, heavy-bottomed skillet over medium heat. Cut the pancetta into ½-inch dice; dice the onions. Add the pancetta, onion, and 1 tablespoon olive oil to the pan and cook until brown, 5-8 minutes. Trim and halve the Brussels sprouts.
  • Smash the garlic cloves, then chop finely. Move the pancetta and onion to the sides of the pan. Add the remaining olive oil and the Brussels sprouts, cut-side down, to the center of the pan. Then add 1 tablespoon butter.
  • Season evenly with salt and pepper.
  • Add the chestnuts, olives, and garlic, and stir. Cook, stirring occasionally, until golden brown, 6-7 minutes.
  • Add the remaining butter, cream, and water. Add the sage and thyme (optional). Reduce the heat and simmer until the Brussels sprouts are tender and the liquid has thickened, 10-15 minutes. Serve hot.

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