“Chestnuts roasting on an open fire”….. why not toss them with some brussel sprouts, a holiday favourite, and maybe some bacon just for good measure This dish on the holiday table is sure to please!
- 1 1/2 pound brussel sprouts, trimmed, halved
- 6 bacon slices, coarsely chopped
- 3/4 pound chestnuts, roasted, quartered
- 1 Tbsp unsalted butter
- 2 shallots, minced
- 1/3 cup dry marsala wine
- salt and pepper
Preheat oven to 425 degrees. Mark chestnuts with an X on the flat side making sure to pierce completely through shell and skin. Place them on a baking sheet; roast for 25-30 min, until tender. While still hot, remove shells and skin.
Blanch the brussels sprouts in boiling salted water for about 8 minutes or until they are just tender. Take care not to over cook. Melt butter in a skillet over medium heat and saute the chopped bacon till browned, once browned remove bacon and discard all but 1 Tbsp of bacon fat. Turn up heat and saute shallots till tender. Add bacon back to skillet along with the chestnuts, brussels sprouts, marsala, salt and pepper and toss to coat. Cook for about 6 minutes until heated through and liquid has reduced by half.