Roasted 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
Scale
- 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.