Brussels Sprouts with Chestnuts and Bacon

Ingredients

• 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

Preparation

1. 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.
2. 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.
3. 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.
4. 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.
5. 5. Transfer to a serving bowl and top with reserved bacon and chestnuts.