Brussels Sprouts with Chestnuts

Ingredients

Equipment Needed

• •12-inch heavy-bottomed skillet or cast iron pan
• •Wooden spoon for deglazing
• •Warmed serving platter

Instructions

1. 1

   Prepare the sprouts

   Trim the tough stem ends from each Brussels sprout, removing any yellowed or damaged outer leaves. Halve each sprout through the root end so the layers stay connected. If some sprouts are significantly larger than others, quarter them. You want uniform pieces that will cook at the same rate. Spread them on a clean kitchen towel and pat thoroughly dry. Moisture is the enemy of caramelization.

   Choose sprouts that are tight, compact, and roughly the same size. Loose, puffy heads have been stored too long and will taste bitter.
2. 2

   Render the bacon

   Place the bacon lardons in a cold, large skillet (at least 12 inches) and set over medium heat. Cook slowly, stirring occasionally, until the fat renders and the bacon turns golden and crisp at the edges. This takes 8 to 10 minutes. Patience here builds the flavor foundation for the entire dish. The fat should be fragrant, not acrid. Transfer the bacon to a paper towel-lined plate, leaving every drop of rendered fat in the pan.

   Starting bacon in a cold pan allows the fat to render slowly, producing crispier pieces and more usable cooking fat.
3. 3

   Sear the sprouts

   Increase heat to medium-high and add one tablespoon of butter to the bacon fat. When the butter foams and the foam subsides, arrange the Brussels sprouts cut-side down in a single layer. Work in batches if necessary. Do not crowd the pan. Now comes the hard part: leave them alone. Let them sear undisturbed for 4 to 5 minutes until the cut surfaces develop deep golden-brown caramelization. You'll hear steady sizzling. When you smell something sweet and nutty rather than raw and vegetal, flip and cook another 2 minutes on the rounded side.

4. 4

   Add aromatics and chestnuts

   Push the sprouts to the edges of the pan and add the remaining butter to the center. Add the sliced shallots and cook for 2 minutes until softened and fragrant. Stir in the garlic and thyme, cooking just 30 seconds until the garlic releases its perfume. Add the chopped chestnuts and toss everything together, allowing the chestnuts to warm through and pick up some color from the pan. The kitchen should smell like Christmas itself.

5. 5

   Deglaze and finish

   Pour in the chicken stock and sherry if using. The liquid will bubble vigorously. Scrape up any browned bits clinging to the pan with a wooden spoon. These fond bits carry tremendous flavor. Let the liquid reduce by half, about 2 minutes, until it forms a light glaze that clings to the vegetables. The sprouts should be tender when pierced with a knife but still have structure. Return the crispy bacon to the pan and toss to combine.

6. 6

   Season and serve

   Taste and adjust seasoning with flaky salt and freshly ground pepper. Transfer to a warmed serving dish. Scatter the chopped parsley over the top for color and freshness. Serve immediately while the bacon is still crisp and the sprouts retain their beautiful color. This dish belongs at the center of the table where everyone can appreciate it.

   Warm your serving dish in a low oven for 10 minutes before plating. Cold ceramic pulls heat from the vegetables and dulls their shine.

Chef Tips

• •Vacuum-packed chestnuts from the international aisle save hours of roasting and peeling without sacrificing quality. Fresh chestnuts are lovely if you have the time, but I've never noticed the difference once everything is in the pan together.
• •For larger gatherings, roast the sprouts on sheet pans at 425°F for 20 minutes instead of pan-frying. You'll lose some of the caramelization precision but gain the ability to cook four pounds at once.
• •British streaky bacon (belly bacon) is traditional, but American thick-cut bacon works beautifully. What matters is starting with cold fat and rendering slowly.
• •A splash of good sherry transforms this dish from excellent to transcendent. Dry oloroso or amontillado both work well. If you don't keep sherry, substitute brandy or leave it out entirely.
• •Leftovers reheat surprisingly well in a hot skillet with a splash of water to create steam. Cover for the first minute, then uncover to re-crisp the edges.

Advance Preparation

• •Brussels sprouts can be trimmed and halved up to 2 days ahead. Store in a sealed container lined with paper towels in the refrigerator.
• •Bacon can be cut into lardons and refrigerated for up to 3 days before cooking.
• •Chestnuts can be chopped and held at room temperature the day of serving, or refrigerated for up to a week.
• •For Christmas Day efficiency, complete the recipe through step 4 up to 2 hours ahead. Leave everything in the pan at room temperature, then reheat over medium-high and add the stock to finish just before serving.
• •The fully cooked dish holds reasonably well in a 200°F oven for up to 30 minutes, though the bacon will soften slightly.

Frequently Asked Questions

Nutrition Information

1 serving (about 60g)