Roasted Brussels Sprouts and Chestnuts

Servings: 6

Mini cabbages go well with your holiday meal. Here, we assembled a flavorful blend of ingredients with a little cheese and breadcrumbs on top to pull it all together. You can add a teaspoon of olive oil to freshen it up and add moisture, if necessary.



6 ounces bacon, diced
5 shallots, minced
3 cloves garlic, finely chopped
4 cups Brussels sprouts, halved lengthwise and cut into quarters
1 cup roughly chopped roasted and peeled chestnuts (fresh or jarred)
2 tablespoons chopped fresh thyme
Salt and freshly ground pepper to taste
1/4 cup Parmesan cheese
1/3 cup seasoned breadcrumbs

Roasted Brussels Sprouts and Chestnuts recipe 


Preheat the oven to 425 degrees. In a large roasting pan or ovenproof saute pan coated with Teflon™ non-stick, cook the bacon on the stovetop over medium heat until crisp, 5 to 8 minutes. Add the shallots and garlic and cook until soft, about 2 minutes. Add the Brussels sprouts, chestnuts, thyme, salt and pepper, and stir well.

Transfer the pan to the oven and roast for 15 minutes, then stir the ingredients. Sprinkle with the cheese and breadcrumbs, and continue roasting until the Brussels sprouts are tender, about 10 minutes more. Transfer to a serving dish and serve immediately.

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