The recipe below was made by my friend Yumi for our Foodie Films gathering, where we screened Babette’s Feast. It’s a simple, elegant side that brings together the savory crunch of bacon with the tender sweetness of chestnuts and the earthy bite of Brussels sprouts. This combination is easy to prepare, works well for holiday meals, and can be adapted to suit different tastes and dietary preferences.
recipe from Bon Appetit
Ingredients (serves 4 as a side)
1 1/2 pounds Brussels sprouts, trimmed and halved
6 slices bacon, coarsely chopped
2 1/4 cups jarred chestnuts (about 12 ounces), halved
1/2 cup water
Salt and freshly ground black pepper, to taste
Preparation and cooking method
Start by trimming the Brussels sprouts: remove any loose or discolored outer leaves, trim the stem end, and cut larger sprouts in half so they cook evenly. Bring a large pot of salted water to a rolling boil and add the prepared Brussels sprouts. Cook until they are crisp-tender, about 4 minutes—this brief blanching brightens the color and takes the raw edge off while keeping some bite. Drain thoroughly.
While the sprouts cook, heat a heavy skillet over medium-high heat and add the coarsely chopped bacon. Sauté until the bacon is crisp and golden, about 4 minutes. Transfer the cooked bacon with a slotted spoon to a plate lined with paper towels to drain, leaving the rendered bacon fat in the skillet.
Return the skillet to medium-high heat and add the drained Brussels sprouts and the halved chestnuts to the hot bacon drippings. Sauté, stirring occasionally, until the sprouts start to caramelize and develop brown edges, about 5 minutes. Add 1/2 cup of water, reduce the heat slightly, and cook until the sprouts are tender and most of the liquid has been absorbed but the mixture still retains a moist texture, about 3 minutes more. Stir the crisp bacon back into the pan, adjust seasoning with salt and freshly ground black pepper, and serve warm.
Taste and serving notes
This dish balances textures—tender chestnuts, crisp sprouts, and crunchy, salty bacon—making it a versatile accompaniment for roasted meats, poultry, or a vegetarian main (omit bacon and use olive oil for a meatless version). The natural sweetness of the chestnuts complements the savory bacon; if you like a brighter finish, a squeeze of lemon or a splash of sherry vinegar just before serving brightens the flavors without overpowering them.
Variations and tips
– Make it vegetarian: Replace the bacon with smoked olive oil or a small amount of liquid smoke combined with olive oil for a smoky note. Toast the chestnuts briefly in the skillet before adding the sprouts to deepen their flavor.
– Add aromatics: A minced shallot or a clove of garlic sautéed briefly in the bacon fat can add complexity—add these early in the sauté so they mellow and sweeten.
– Use fresh chestnuts in season: If you have fresh roasted chestnuts, peel and halve them and use them in place of jarred chestnuts for a sweeter, more intense chestnut flavor.
– Make-ahead: You can blanch the sprouts and store them in the refrigerator for a day before finishing the dish. Cook the bacon and reheat the components together in the skillet just before serving to maintain texture.
Storage and reheating
Store leftovers in an airtight container in the refrigerator for 2–3 days. Reheat gently in a skillet over low heat with a splash of water or broth to refresh the texture and prevent drying out. Avoid reheating in a microwave for long periods, as that can make the sprouts mushy.
This Brussels sprouts side is both approachable and refined, fitting for weeknight dinners or holiday tables. The technique is straightforward, and the dish adapts well to small changes—swap flavors, try different nuts, or scale quantities to suit your gathering. Enjoy it warm, and feel free to tailor the seasoning and add-ins to match your menu and taste preferences.