Sautéed Brussels Sprouts with Bacon and Chestnuts
Crispy bacon, sweet roasted chestnuts, and thinly sliced Brussels sprouts come together in a quick, savory side dish that's perfect for Thanksgiving or any autumn meal.
- Prep15 min
- Cook15 min
- Total30 min
- DifficultyEasy
- Servings8
This is one of those side dishes that disappears fast. The Brussels sprouts are sliced thin so they cook quickly and soak up all the smoky bacon flavor, while the chestnuts add a subtle sweetness and a lovely texture.
It's a versatile recipe—you can serve it alongside roasted chicken, turkey, or even as a hearty vegetarian main if you skip the bacon. The lemon wedges at the end brighten everything up, making each bite feel fresh and balanced.
Ingredients
Servings
Converted amounts are rounded.
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Method
- Cut the Brussels sprouts in half and slice them thinly, starting from the top and working toward the stem. Discard the tough stem end.
- Cut the bacon into pieces about 1/4 inch wide and place them in a large sauté pan over medium heat. Cook until browned, then remove with a slotted spoon and set aside.
- Pour off all but 1 tablespoon of the bacon fat from the pan. Increase the heat to high, add the red onion, and cook until it starts to brown. Return the bacon to the pan.
- Add the chestnuts and Brussels sprouts, then pour in the chicken stock. Toss everything to combine and season with about 1 teaspoon of salt, or to taste. Cook over high heat for 3–4 minutes, stirring occasionally.
- Season with pepper to taste. Serve hot with lemon wedges on the side, and squeeze a little lemon juice over the sprouts just before eating.
💡 Tips
- If you can't find canned roasted chestnuts, you can use vacuum-packed or roasted fresh chestnuts.
- For extra crispiness, cook the bacon until very well browned before removing it.
- Don't overcrowd the pan when cooking the Brussels sprouts—they should be in a single layer to get nice color.
Inspired by a recipe from Simply Recipes