Brussels Sprouts with Chestnuts and Shallots
Brussels Sprouts with Chestnuts and Shallots is a cozy side dish that's perfect for Thanksgiving or Christmas dinner!
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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
***Nutrition does not include bacon
Weight Watchers Points
6 Points: New plan
4 WW Smart Points
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.
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
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
Calories: 143kcalCarbohydrates: 31gProtein: 3gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.3gCholesterol: 1mgSodium: 22mgPotassium: 523mgFiber: 2gSugar: 2gVitamin A: 452IUVitamin C: 71mgCalcium: 43mgIron: 1mg
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