These roasted Brussels sprouts with chestnuts and bacon may be the side dish that steals the spotlight at Thanksgiving or Christmas dinner. The Brussels sprouts become deeply caramelized and crispy around the edges, while smoky bacon, buttery chestnuts and a maple-balsamic glaze give every bite the perfect balance of savory and sweet. If you love holiday vegetables with plenty of flavor, try my crispy Brussels sprouts with bacon and Caesar dressing, hot honey roasted carrots and parsnips or crispy smashed sweet potatoes with maple bacon next.
Everything cooks together on one sheet pan, making this an easy holiday side dish that looks impressive without creating extra work. Serve it alongside turkey, glazed ham, prime rib or roast chicken for a festive vegetable recipe your guests will actually be excited to eat.
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Why You’ll Love This Recipe
- The Brussels sprouts become crispy and caramelized.
- Bacon adds smoky, salty flavor.
- Chestnuts give the dish a buttery texture and subtle sweetness.
- It is easy enough for a weeknight but special enough for Christmas dinner.
- Most of the preparation can be completed ahead of time.
- Everything roasts together on one pan.
What Do Chestnuts Taste Like?
Cooked chestnuts are softer and milder than most nuts. They have a slightly sweet, earthy flavor and an almost creamy texture.
Unlike walnuts or pecans, chestnuts do not stay particularly crunchy after cooking. Instead, they become tender and buttery, making them a delicious addition to savory holiday dishes.
For this recipe, use peeled, fully cooked chestnuts. Vacuum-packed roasted chestnuts are the easiest option and can usually be found near the holiday baking ingredients, specialty foods, or produce section.
Ingredients
Brussels Sprouts
Choose fresh Brussels sprouts that feel firm and have tightly closed leaves. Smaller sprouts are often sweeter, while larger sprouts may need to be quartered so they cook evenly.
Bacon
Thick-cut bacon works especially well because it stays meaty as it roasts. Regular bacon can also be used, but it may cook a little faster.
Cooked Chestnuts
Use peeled, cooked chestnuts rather than raw chestnuts. Roughly chopping or breaking them into pieces helps distribute their flavor throughout the dish.
Olive Oil
The sprouts only need a small amount of oil because the bacon will release additional fat as it cooks.
Maple Syrup
Pure maple syrup complements the natural sweetness of the chestnuts and caramelized Brussels sprouts.
Balsamic Vinegar
Balsamic vinegar adds a rich, tangy finish that balances the bacon and maple syrup.
Dijon Mustard
Dijon mustard gives the glaze more depth without making the finished dish taste strongly of mustard.
How to Make Brussels Sprouts with Chestnuts and Bacon
1. Prepare the Brussels Sprouts
Preheat the oven to 400°F. Trim the stem ends from the Brussels sprouts and remove any loose or damaged outer leaves.
Cut the sprouts in half from top to bottom. Quarter any especially large sprouts so all the pieces are close to the same size.
2. Season the Sprouts
Add the Brussels sprouts to a large rimmed baking sheet. Drizzle them with olive oil and season with salt and black pepper.
Toss everything together, then arrange the sprouts cut-side down. Leaving a little room between the pieces helps them roast instead of steam.
3. Add the Bacon
Cut the bacon into bite-sized pieces and scatter it around the Brussels sprouts.
Roast for 15 minutes. Remove the pan from the oven and carefully stir the sprouts and bacon.
4. Add the Chestnuts
Add the chopped cooked chestnuts to the pan. Return everything to the oven and roast for another 10 to 15 minutes, or until the Brussels sprouts are tender with deeply browned edges and the bacon is crisp.
5. Finish with the Maple-Balsamic Glaze
Whisk together the maple syrup, balsamic vinegar, and Dijon mustard.
Drizzle the mixture over the hot Brussels sprouts, chestnuts, and bacon. Toss gently to coat, then return the pan to the oven for another 2 to 3 minutes.
Serve immediately while the Brussels sprouts are hot and crispy.
Tips for Crispy Roasted Brussels Sprouts
Dry the Brussels Sprouts Well
Excess water causes vegetables to steam. If you rinse the sprouts, dry them thoroughly before adding the olive oil.
Do Not Crowd the Pan
Use a large rimmed baking sheet and spread the sprouts into a single layer. If the pieces are packed too closely together, they will soften instead of caramelize.
Place Them Cut-Side Down
The flat side of each Brussels sprout should touch the hot baking sheet. This creates those irresistible browned, crispy edges.
Use a Metal Baking Sheet
A metal sheet pan generally produces better browning than a glass baking dish.
Add the Glaze Near the End
Maple syrup can burn when exposed to high heat for too long. Adding the glaze during the final few minutes gives the sprouts flavor without scorching the sugar.
Make It Your Own
This roasted Brussels sprouts recipe is easy to customize.
- Add thinly sliced shallots for extra savory flavor.
- Sprinkle the finished dish with grated Parmesan cheese.
- Add dried cranberries for a sweeter holiday version.
- Replace the maple syrup with honey.
- Add a pinch of crushed red pepper flakes for heat.
- Use pancetta instead of bacon.
- Garnish with fresh thyme, rosemary, or chopped parsley.
- Add toasted pecans for extra crunch.
What to Serve with Brussels Sprouts, Chestnuts and Bacon
This savory Brussels sprouts side dish pairs beautifully with:
The combination of Brussels sprouts and chestnuts feels especially festive, making this a wonderful vegetable side dish for Thanksgiving or Christmas dinner.
PrintRoasted Brussels Sprouts with Chestnuts and Bacon
These roasted Brussels sprouts with chestnuts and bacon are crispy, caramelized and packed with savory holiday flavor. Finished with an easy maple-balsamic glaze, they make an impressive one-pan side dish for Thanksgiving or Christmas dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Holiday Recipes
Ingredients
- 1½ pounds fresh Brussels sprouts
- 6 slices thick-cut bacon, cut into bite-sized pieces
- 1 cup peeled and fully cooked chestnuts, roughly chopped
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon pure maple syrup
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- Fresh thyme or chopped parsley for garnish, optional
Instructions
- Preheat the oven to 400°F.
- Trim the stem ends from the Brussels sprouts and remove any loose or damaged outer leaves. Cut the sprouts in half, quartering any especially large ones so they cook evenly.
- Place the Brussels sprouts on a large rimmed metal baking sheet. Drizzle with olive oil and season with kosher salt and black pepper. Toss until evenly coated.
- Arrange the Brussels sprouts cut-side down in a single layer. Scatter the bacon pieces evenly around the sprouts.
- Roast for 15 minutes.
- Remove the baking sheet from the oven and carefully stir the Brussels sprouts and bacon. Add the chopped cooked chestnuts to the pan.
- Return the pan to the oven and roast for another 10 to 15 minutes, or until the bacon is crisp and the Brussels sprouts are tender and deeply caramelized.
- While the vegetables finish roasting, whisk together the maple syrup, balsamic vinegar and Dijon mustard in a small bowl.
- Drizzle the maple-balsamic mixture over the roasted Brussels sprouts, bacon and chestnuts. Toss gently until everything is lightly coated.
- Return the pan to the oven for 2 to 3 minutes, just long enough for the glaze to warm and cling to the ingredients.
- Transfer to a serving platter and garnish with fresh thyme or chopped parsley, if desired. Serve immediately.
Notes
- Use peeled, fully cooked chestnuts rather than raw chestnuts. Vacuum-packed roasted chestnuts are the easiest option.
- Dry the Brussels sprouts thoroughly after washing. Excess moisture can prevent them from becoming crispy.
- Arrange the Brussels sprouts cut-side down to create deeply browned, caramelized edges.
- Do not overcrowd the baking sheet. Use two pans if necessary so the Brussels sprouts roast instead of steam.
- Add the maple-balsamic glaze near the end of cooking to prevent the maple syrup from burning.
- Taste the finished dish before adding more salt because the bacon already provides plenty of seasoning.
- The ingredients can be prepared up to one day ahead and stored separately in the refrigerator.
- Refrigerate leftovers in an airtight container for up to four days. Reheat them in a 375°F oven or air fryer to restore some of their crispness.
Can I Make This Recipe Ahead of Time?
You can prepare the individual ingredients ahead of time, but the Brussels sprouts will have the best texture when roasted shortly before serving.
Up to one day in advance, trim and halve the Brussels sprouts, cut the bacon, and mix the glaze. Store each component separately in the refrigerator.
When you are ready to cook, assemble and roast the dish as directed.
How to Store Leftovers
Transfer leftover Brussels sprouts, bacon, and chestnuts to an airtight container. Refrigerate for up to four days.
Reheat the leftovers on a baking sheet in a 375°F oven for approximately 8 to 10 minutes. You can also use an air fryer at 350°F for 3 to 5 minutes.
Microwaving works in a pinch, but the Brussels sprouts and bacon will not be as crispy.
Frequently Asked Questions
Do I need to cook the chestnuts first?
Yes. This recipe calls for peeled, fully cooked chestnuts. Vacuum-packed roasted chestnuts are the most convenient choice.
Can I use frozen Brussels sprouts?
Fresh Brussels sprouts are recommended because they become much crispier in the oven. Frozen sprouts release more moisture and may turn soft.
Can I make this recipe without bacon?
Yes. Leave out the bacon and add another tablespoon of olive oil. For a vegetarian smoky flavor, add a small pinch of smoked paprika.
Why are my roasted Brussels sprouts soggy?
Soggy Brussels sprouts are usually caused by excess moisture or an overcrowded pan. Dry the sprouts thoroughly and arrange them in a single layer with space between the pieces.
Can I cook this in an air fryer?
Yes. Cook the Brussels sprouts and bacon at 375°F for approximately 12 to 15 minutes, shaking the basket several times. Add the chestnuts during the final five minutes and toss with the glaze immediately after cooking.
Final Thoughts
These roasted Brussels sprouts with chestnuts and bacon deserve a spot on your holiday table. They are crispy, smoky, slightly sweet, and much more exciting than an ordinary vegetable side dish.
The buttery chestnuts make the recipe feel special, while the bacon and maple-balsamic glaze provide the comforting flavors everyone reaches for during the holidays. It is an easy one-pan side dish that looks impressive without adding unnecessary work to an already busy Thanksgiving or Christmas menu.
