Weight Watchers Friendly
Brussels Sprouts with Chestnuts and Shallots is the side dish that keeps things calm and seasonal.
Brussels sprouts turn tender. Chestnuts go soft and buttery, and shallots add a gentle sweetness.
A bit of nutmeg ties it together without taking over.
You can keep it classic or toss on some crisp bacon for a salty bite.
It’s the perfect side dish to go with weeknight roast chicken, a potluck spread, Thanksgiving or Christmas dinner.
The ingredients are easy to find, and the method stays simple. The results feel special without being fussy.
If you want a side that plays well with everything, this one does the job.
Weight Watchers Points
6 Points: New Plan
4 Points: Old Smart Points
Why You’ll Love This Brussels Sprouts with Chestnuts and Shallots
Simple Ingredients
Everything is easy to find and budget-friendly.
Make-Ahead Friendly
Chestnuts and sprouts can be cooked ahead, then warmed in the skillet.
Flexible Finish
Leave it vegetarian or add bacon for a salty crunch.
Holiday Ready
Pairs with turkey, ham, roast chicken, and more.
Why You’ll Love This Brussels Sprouts with Chestnuts and Shallots
Simple Ingredients
Everything is easy to find and budget-friendly.
Make-Ahead Friendly
Chestnuts and sprouts can be cooked ahead, then warmed in the skillet.
Flexible Finish
Leave it vegetarian or add bacon for a salty crunch.
Holiday Ready
Pairs with turkey, ham, roast chicken, and more.
Ingredient Substitutions
Pre-Cooked Chestnuts
Use shelf-stable or vacuum-packed chestnuts to skip boiling and peeling.
Pancetta for Bacon
Swap bacon with diced pancetta for a similar salty finish.
Ghee for Butter
Use ghee if you want a richer, dairy-clarified fat.
Pearl Onions for Shallots
Use thawed pearl onions when shallots aren’t available.
Serving Suggestions
Roasted turkey, ham, or chicken
Mashed potatoes and cranberry sauce
Green salad and warm dinner rolls
How to Store and Reheat
Store in an airtight container in the refrigerator for up to 3 days
Reheat in a skillet over medium heat for about 5 minutes
Add a small pat of butter if the mixture is dry
Reheat in the oven at 350°F for 8 to 10 minutes
Add bacon after reheating so it stays crisp
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Brussels Sprouts with Chestnuts and Shallots
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- 1 pound fresh chestnuts
- 1 pound Brussels sprouts halved
- 3 tablespoon butter
- 2 medium shallots minced
- pinch ground nutmeg
- salt to taste
- ground black pepper to taste
- 4 slices bacon *** chopped (cook until crisp)
Instructions
- Using a sharp knife, score an X on the flat side of each chestnut.
- Place chestnuts in a large pot, cover with water, and bring to a boil.
- Boil for 10 minutes.
- Remove chestnuts and let cool slightly.
- Peel off the outer shell and brown skin.
- Place peeled chestnuts back in the pot, cover with water, and bring to a boil.
- Boil over medium heat until tender, 20 to 25 minutes.
- Drain chestnuts and set aside.
- Fill a second large pot with lightly salted water and bring to a boil.
- Add Brussels sprouts and cook uncovered until tender, 7 to 10 minutes.
- Drain in a colander.
- Immerse Brussels sprouts in ice water until cold.
- Transfer Brussels sprouts back to the colander and drain well.
- Melt butter in a large skillet over medium heat.
- Add shallots and cook, stirring, until translucent, about 5 minutes.
- Add chestnuts and Brussels sprouts to the skillet.
- Season with nutmeg, salt, and black pepper.
- Cook, stirring occasionally, until heated through, about 5 minutes.
- Optional: Sprinkle cooked, crumbled bacon over the top before serving.
Notes
Reheat in a skillet over medium heat for about 5 minutes
Add a small pat of butter if the mixture is dry
Reheat in the oven at 350°F for 8 to 10 minutes
Add bacon after reheating so it stays crisp
Nutrition
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