The holidays are about family, food and friends. They are also about giving and sharing. People are very particular about recipes and hesitant to try new things. This side dish is a classic that's taken up a notch thanks to broth. When you try our holiday favorite recipe for Brussels sprouts with chestnuts, it will become a family favorite.
Brussels Sprouts with Chestnuts Recipe
- 2 lbs. Brussels sprouts, quartered
- 1 lb. chestnuts, peeled(or pre-peeled)
- 1/4 lb. smoked bacon, diced
- 1 each yellow onion, diced
- 2 each Granny Smith apples, peeled, cored and diced
- 1 1/4 cup Swanson Unsalted Chicken Stock
- splash of red wine vinegar
- 4 tbsp. granulated sugar
- ground black pepper, to taste
Brussels Sprouts with Chestnuts Preparation methods
If using pre-peeled chestnuts omit this step
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- Bring a large pot of water to a boil.
- Use a paring knife or a chestnut knife to cut a large X into the shell of each chestnut on one side.
- Drop chestnuts a handful at a time into the boiling water, boil for 5 minutes, and remove from water.
- Immediately remove and discard shells, keeping chestnuts whole if possible.
- Set peeled chestnuts aside.
Once you've got your chestnuts it's time to make the veggies.
- Heat a large sauté pan over medium-high heat, add bacon and cook until crispy.
- Remove bacon from pan leaving the rendered fat in pan.
- Add Brussels sprouts; season with pepper, cook stirring occasionally until golden, about 10-12 minutes.
- Add the onions and apples; continue to sauté for an additional 4-5 minutes or until apples begin to soften.
- Add chestnuts, stock, and sugar, cover and simmer for 20 to 25 minutes or until chestnuts are tender.
- Remove cover from pan, cook, stirring occasionally, until liquid has been reduced about 4 to 5 minutes.
- Transfer to a serving dish, top with rendered bacon and serve.
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