If you have, bravo! If you haven’t, don’t despair, neither have we. Typically that happens about two days before the event.
But if I have anything to do with it this year (and that’s a big if, as my dad is usually the one who decides what we eat for the big family meals) these Brussels sprouts with chestnuts and bacon will be on the menu.
Chestnuts and Brussels sprouts are a natural combination—earthy and strong, warm and filling. Add bacon to the mix and you have a match made in heaven.
Whatever you do, don’t overcook the sprouts! Overcooking them will give them a somewhat sulfuric taste. But cooked just enough? Perfect. Especially with the chestnuts and bacon.
1 pound Brussels sprouts
1/3 pound thick-sliced bacon or slab bacon, cut into 1/4-inch pieces or batons
1 red onion, chopped
20-25 canned roasted chestnuts, quartered or roughly chopped