Christmas Brussels Sprouts with Bacon and Chestnuts

Name: Christmas Brussels Sprouts with Bacon and Chestnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: International
Ingredients: 900 g Brussels sprouts; 150 g thick-cut bacon, cut into small pieces; 200 g cooked, peeled chestnuts, roughly chopped; 2 tablespoons olive oil; 1 tablespoon balsamic vinegar; 1/2 teaspoon fine salt; 1/4 teaspoon freshly ground black pepper; 2 tablespoons pomegranate seeds; 1 tablespoon chopped fresh parsley

🍗 Roast 🥕 Side dish 🎄 Christmas

A savory, golden Brussels sprouts side with crisp bacon and buttery chestnuts, finished with bright pomegranate seeds for the Christmas table.

15 min prep30 min cookEasy6 servings

Ingredients

900 g Brussels sprouts→

150 g thick-cut bacon, cut into small pieces→make it yourself

200 g cooked, peeled chestnuts, roughly chopped→

2 tablespoons olive oil→

1 tablespoon balsamic vinegar→make it yourself

1/2 teaspoon fine salt→

1/4 teaspoon freshly ground black pepper→

2 tablespoons pomegranate seeds→

1 tablespoon chopped fresh parsley→

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Method

Preheat the oven to 220°C.

Trim the Brussels sprouts and halve them lengthwise.

Cook the bacon in a skillet over medium heat until crisp, about 6 minutes.

Transfer the bacon to a plate with a slotted spoon.

Reserve 1 tablespoon of the bacon fat.

Toss the Brussels sprouts with the reserved bacon fat, olive oil, balsamic vinegar, salt, and pepper.

Spread the sprouts cut-side down on a baking sheet.

Roast the sprouts until browned and tender, about 18 minutes.

Scatter the chestnuts over the sprouts.

Roast until the chestnuts are warmed through, about 4 minutes.

Transfer the sprouts and chestnuts to a serving dish.

Scatter the bacon, pomegranate seeds, and parsley over the top.

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