Brussels Sprouts With Chestnuts And Bacon

1. 1

   Preheat oven to 350u00b0. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.