Cider-Braised Brussels Sprouts with Chestnuts and Bacon.

You know what really warms my heart? The thought of chestnuts roasting on an open fire.

[Leaf Parade. Cider-Braised Brussels Sprouts with Chestnuts and Bacon.]

Well, kind of. Because up until this week, I had never cooked with or tasted a chestnut, let alone roasted one on an open fire — which, by the way, actually sounds kind of dangerous.

[Leaf Parade. Cider-Braised Brussels Sprouts with Chestnuts and Bacon.]

So I sought out to make this incongruence a thing of the past. And I am so glad I did, because it turns out I love these little guys just as much as my 12-year-old Christmas-carol-addicted soul imagined I would. They are the tastiest — soft, yet bitey, with a vague molasses flavor, a perfect friend to just about any winter vegetable that I can think of.

[Leaf Parade. Cider-Braised Brussels Sprouts with Chestnuts and Bacon.]

Of course, the first winter vegetable that I do think of is the Brussels sprout, and so here we are. We fry up some bacon, we saute our sprouts and cooked chestnuts in the rendered fat, we braise them in hard apple cider, and — voila.

[Leaf Parade. Cider-Braised Brussels Sprouts with Chestnuts and Bacon.]

Sure, we are swiftly slumping our way towards Christmas, and this dish would be a great one for just that occasion. But you could give this one a try for Thanksgiving too. And for, like, every weeknight dinner along the way. Just drop a poached egg on top, and dinner is served.

[Leaf Parade. Cider-Braised Brussels Sprouts with Chestnuts and Bacon.]

There. Warm heart. Full belly.

——

Cider-Braised Brussels Sprouts with Chestnuts and Bacon.

For 4-6

Ingredients:

  • 4 pieces of uncured bacon
  • 3 cloves garlic, finely minced
  • 1-1/2 pound Brussels sprouts, trimmed and halved
  • ~6-1/2 ounces cooked chestnuts (I used a vacuum-sealed package from Trader Joe’s that measured about 1 cup)
  • Sea salt + cracked black pepper
  • ~1-1/2 cup hard apple cider (a bit less than 1 bottle)

Method:

In a large cast-iron skillet, cook the bacon over medium heat until it is crispy. Set the bacon aside and drain all but about 2 tablespoons of the drippings from the pan and reserve for another use.

Add the garlic and saute for just a minute, until soft. Add the Brussels sprouts and chestnuts and a big pinch of salt and saute for about 5-7 minutes, until the sprouts begin to brown just a touch. Add the cider and bring to a boil. Lower the heat to a simmer and braise the sprouts and chestnuts uncovered for about 20 minutes, or until most of the liquid is absorbed and the sprouts are fork tender. Add more cider as necessary. Crumble the bacon and add it back to the pan, mixing all the ingredients together until the bacon is warm. Serve as a side or as a poached egg-topped entree.

Comments

  1. I grew up gathering chestnuts in their very prickly burrs from a tree in our neighbor’s yard. We would split the burrs and roast them up, and they were such an amazing winter treat! Adding roasted chestnuts to brussels sprouts–divine combo. Beautiful photos as usual!

    • Aww, that sounds like such great winter fun! I am now on a mission to find a chestnut tree in Boston. Is that a thing?

Trackbacks

  1. The Roundup says:

    [...] Leaf Parade: Cider-Braised Brussels Sprouts with Chestnuts and Bacon [...]

  2. [...] is a recipe from Leaf Parade. A nice site with some good recipes. We tried this last and it was really good. We omitted the [...]

  3. [...]  Cider Braised Brussels Sprouts with Chestnuts and Bacon from Leaf Parade ~ Real Food, Real Whimsy (LOVE [...]

Leave a Reply

kriegeleileen
%d bloggers like this: