Total Time
1 Hour
Yield
Serves 8 to 10
Photo: Yunhee Kim; Styling: Kevin Crafts

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Transfer to a serving bowl and top with reserved bacon and chestnuts.

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