how2heroes » Brussels Sprouts w/ Roasted Chestnuts & Caramelized Shallots

Sides » Brussels Sprouts w/ Roasted Chestnuts & Caramelized Shallots

Everything tastes good with bacon, and nothing says cozy comfort like roasted chestnuts. Using handy tips for blanching brussels sprouts and caramelizing shallots, you'll master this aromatic dish and learn some new tricks too.

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Serves 4

Ingredients

Time: 30 minutes

2 tbsp olive oil
1 lb brussels sprouts, peeled of outer layer & halved
½ lb smoked bacon, thickly sliced & diced
1 lb crimini mushrooms, stems removed, brushed clean & quartered
½ lb shallots, peeled & sliced
3 tbsp garlic, peeled & chopped
8-oz jar cooked chestnuts, drained & chopped
⅓ cup white wine
1-2 tbsp chopped fresh thyme
salt & pepper to taste

How-to

Preheat oven to 400º
Bring 2-3 quarts of water to a boil in a 4 quart saucepan over high heat. When it reaches a boil, add 3 tbsp of salt. Prepare a large mixing bowl with cold water and ice (about 50% each) and set aside
Add brussels sprouts to water and cook for 1-3 minutes or until just beginning to turn tender; time may vary depending on the size of the sprouts
Drain sprouts and immediately place in the bowl of ice water, stirring to ensure that they are cooling evenly. Once cool, strain and set aside
Toss chestnuts with 1 tbsp olive oil, salt and pepper, and spread evenly on a baking sheet. Roast until slightly brown and tender, about 10 minutes. Remove from oven and set aside
Heat a large sauté pan over medium heat, add the remaining olive oil and bacon, and cook over medium-high heat until bacon has just browned, about 4-6 minutes
Remove the pan from heat. Strain off the bacon, taking care to leave about 3 tbsp fat in the pan. Place the pan back over the heat, add the mushrooms, and cook over medium heat for 2-4 minutes or until they just begin to brown
Add shallots to the pan and continue to cook over medium to medium-low heat until both mushrooms and onions are thoroughly caramelized, about 10-12 minutes
Add chestnuts and garlic to mushroom mixture, toss to combine, cook for another 1-2 minutes or until garlic begins to brown slightly
Add bacon and deglaze the pan with white wine, being sure to scrape the bottom of the pan thoroughly. Add brussels sprouts, toss well to combine, and cook until they are heated through
Once the sprouts are warm, stir in the thyme and season to taste with salt and pepper

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Comments (1)

Posted Monday, November 29, 2010, at 2:22 pm by Lynne:

I heart chestnuts so when i saw this recipe I had high hopes. What a great combination of flavors! This is the perfect side for any main course or a great vegetarian meal if you omit the bacon. Thanks, Jason!

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Brussels Sprouts w/ Roasted Chestnuts & Caramelized Shallots