Chestnuts with Brussels Sprouts
4 servings
30 minutes
Chestnuts with Brussels sprouts is an exquisite dish of French cuisine that combines the tender sweetness of chestnuts with the slight bitterness of the sprouts. This dish originates from traditional French gastronomy, where chestnuts are valued for their rich flavor and nutritional properties. Bacon adds a delicious smoky note to the dish, while thyme contributes subtle herbal nuances. Lemon juice completes the composition, providing freshness and balance of flavors. The dish is perfect as a side to meat dishes or as a standalone warm salad treat. Roasted chestnuts and sprouts create a pleasant texture—softness combined with a light crunchiness. A classic of French autumn, it warms and fills the home with aromas of coziness and tradition.
1
In a large pot, bring 2 liters of water to a boil, add salt. Add the Brussels sprouts, bring to a boil, and cook for about 10 minutes until tender. Drain the sprouts in a colander and dry thoroughly.
- Brussels sprouts: 1 kg
- Salt: to taste
2
In a large skillet, melt the butter and fry the bacon over low heat until most of the fat is rendered.
- Butter: 1 tablespoon
- Smoked bacon: 2 pieces
3
Increase the heat to medium, add the chestnuts with a sprig of thyme. Cook, stirring, for about 3 minutes.
- Chestnuts: 200 g
- Thyme: to taste
4
Add the cabbage, stir, and fry for a couple more minutes.
- Brussels sprouts: 1 kg
5
Transfer to a plate, season with salt and white pepper to taste, drizzle with lemon juice, mix, and serve.
- Salt: to taste
- Ground white pepper: to taste
- Lemon juice: to taste
