- 12 ounces canned or vacuum-packed shelled chestnuts, large pieces cut in half (or about 1 lb. fresh, if available)
- 3 tablespoons olive oil
- 1 1/2 pounds brussels sprouts, ends trimmed, halved
- 6 slices (8 oz.) thick-cut bacon, cut into 1/2-in. pieces
- 1 large shallot, sliced thinly
- 3/4 teaspoon sea salt
- 1/2 teaspoon pepper
- 1/2 teaspoon nutmeg
- 2 teaspoons lemon juice
- calories 237
- caloriesfromfat 57 %
- protein 5.5 g
- fat 15 g
- satfat 4.1 g
- carbohydrate 22 g
- fiber 2.7 g
- sodium 384 mg
- cholesterol 15 mg
How to Make It
Preheat oven to 350°. Toss chestnuts in oil and put on a rimmed baking sheet. Bake, turning often, until slightly toasted but not dry, 10 to 15 minutes.
Bring a large pot of salted water to a boil. Add brussels sprouts and cook until bright green and just tender, about 6 minutes. Drain and rinse with cold water.
Cook bacon in a large frying pan over medium heat, stirring often, until almost crisp. Drain bacon in a strainer, reserving fat in a bowl.
Wipe out pan and add 3 tbsp. reserved bacon fat. Add shallot and cook, stirring often, until softened and starting to brown, about 3 minutes. Add drained brussels sprouts and cook, stirring often and adding more fat if needed, until browned and starting to crisp, about 6 minutes. Sprinkle with salt, pepper, nutmeg, and lemon juice, stirring to combine.
Transfer to a serving bowl and top with reserved bacon and chestnuts.