Do you have a love-hate relationship with Brussels sprouts? My pet peeve is restaurant Brussels sprouts that are crispy on the outside and hard as a rock on the inside. Ugh, it is so frustrating. In this recipe, I will teach you the trick to making perfect brussels sprouts every time! Perfect for a weeknight dinner or as a Thanksgiving side.
I like to serve these brussels sprouts with these Easy Homemade Crab Cakes.
Why You’ll Love This Recipe For Brussels Sprouts
- This recipe makes the best crunchy, crispy brussels sprouts
- Nice salty savory flavor
- You’ll get a nice dose of Vitamin K eating these brussels sprouts along with a good dose of fiber
Ingredients
You only need a few ingredients to make this tasty brussels sprouts dish.
- Brussels sprouts – rinse them well and cut off the stem
- Olive oil – I recommend extra virgin olive oil
- Sea salt – I prefer to cook with sea salt as it is more nutritious than table salt
- Pepper – A touch of freshly ground pepper adds a nice flavor
- Bacon – Choose regeneratively raised, sugar-free, nitrate-free if possible
- Chestnuts – I roasted and peeled the chestnuts
Equipment Needed To Make
- Parchment paper
- Baking sheet
- Saucepan
How To Make
- Trim the stems off the brussels sprouts and blanch them in salted boiling water until they turn bright green.
- Drain the sprouts and cut them in half.
- Place the sprouts on a parchment-lined baking sheet and drizzle with oil, salt, and pepper.
- Bake at 375 degrees Fahrenheit until golden brown.
- While the sprouts are baking, cook your bacon.
- Chop bacon and chestnuts into small pieces.
- Dress the brussels sprouts with the bacon and chestnuts. Enjoy!
Storage
Any leftovers can be stored in the fridge for a few days. To reheat place in the toaster oven at 350 degrees Fahrenheit for a few minutes. I don’t recommend freezing.
Pro Tips
Here are a few suggestions to make perfect brussels sprouts every time:
- Choose brussels sprouts that are all approximately the same size so they cook at the same pace.
- If your brussels sprouts are on the smaller size there is no need to cut them in half.
- Make sure to use parchment paper on the baking sheet or the brussels sprouts will stick to the pan.
FAQs
Can I use frozen brussels sprouts to make this recipe?
You can substitute frozen brussels sprouts though I do recommend you use fresh. They last for quite a few days in the fridge so you needn’t worry about them going bad.
Can I make this dish ahead?
I know we are all super busy over the holidays but this dish really tastes best if served immediately after it is prepared.
Can I use different nuts?
Tis the season for chestnuts but if you don’t have any on hand you can easily substitute almonds or pecans.
Did you make this recipe? If you did don’t forget to tag me and share on Instagram!
Brussels Sprouts with Chestnuts and Bacon
Equipment
Ingredients
- 2 pounds brussels sprouts
- 4 tbsp olive oil
- sea salt to taste
- pepper to taste
- 4 pieces bacon regeneratively raised, sugar free, no nitrates when possible
- 1/2 cup chestnuts, roasted and peeled
Instructions
- Trim stem ends of the sprouts, blanch in salted boiling water until they turn bright green
- Drain and cut your sprouts in half.
- Place your sprouts on a parchment lined baking sheet, toss with olive oil, salt and pepper.
- Bake at 375° until golden brown
- While the sprouts are baking, cook your bacon.
- Chop bacon and chestnuts into small pieces.
- Dress your roasted brussel sprouts with chopped chestnuts and bacon, enjoy!