Roasted Brussels Sprouts with Bacon and Chestnuts

A Thanksgiving side built from halved Brussels sprouts, diced bacon, and chestnuts roasted on a hot sheet pan, then tossed with a small cider-vinegar and maple glaze. The sprouts pick up caramelized edges while the bacon renders and seasons the pan, and the chestnuts add a tender, sweet contrast.

By Julienne

Cook time: 25 minutes

Servings: 6

Ingredients

• 900 g Brussels sprouts trimmed and halved lengthwise
• 15 ml olive oil
• 6 g kosher salt
• 2 g black pepper freshly ground
• 170 g bacon cut into 1 cm pieces
• 150 g cooked chestnuts roughly chopped
• 15 ml apple cider vinegar
• 10 ml maple syrup

Instructions

1. Heat the oven to 220°C. Line a large rimmed baking sheet with parchment paper. The oven is fully preheated and the pan is lined.
2. In a large bowl, toss the Brussels sprouts with olive oil, kosher salt, and black pepper until evenly coated. The sprouts look lightly glossed and seasoned, with no dry patches.
3. Spread the sprouts on the baking sheet cut-side down. Scatter the bacon pieces over and around them. The pan is in a single layer with space between pieces.
4. Roast for 15 minutes, then add the chopped chestnuts to the pan and stir once to redistribute the bacon and sprouts. The bacon is starting to brown and the sprouts are taking on color on the cut sides.
5. Return the pan to the oven and roast for 8 to 10 minutes more, until the sprouts are deeply browned at the edges, the bacon is crisp, and the chestnuts are heated through. The sprouts are tender when pierced and browned in spots; the bacon is crisp.
6. While the pan finishes, stir the apple cider vinegar and maple syrup together in a small bowl. The glaze is smooth and combined.
7. Transfer the roasted vegetables and bacon to a serving bowl, drizzle with the glaze, and toss gently to coat. Serve hot. The dish is glossy, evenly coated, and served immediately while hot.