Equipment
Ingredients
Lemon Breadcrumb Topping (Optional)
- 15 ml olive oil
- 30 g panko breadcrumbs
- 1 lemon, zested
Main Dish
- 500 g brussels sprouts, trimmed and finely shredded
- 150 g smoked bacon, diced
- 100 g cooked chestnuts, roughly chopped
- 2 garlic, minced
- salt
- black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 298 kcal
- Protein
- 11 g
- Carbohydrates
- 33 g
- Fat
- 16 g
- Fiber
- 7 g
- Sugar
- 6 g
- Sodium
- 829 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 7 g
- Potassium
- 727 mg
- Calcium
- 88 mg
- Iron
- 3.3 mg
- Magnesium
- 48 mg
- Phosphorus
- 156 mg
- Zinc
- 1.0 mg
- Vitamin A
- 49 mcg
- Vitamin C
- 114 mg
- Vitamin E
- 4.4 mg
- Vitamin K
- 226 mcg
- Vitamin B6
- 0.6 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 1.96 mg
- Riboflavin
- 0.37 mg
- Niacin
- 4.6 mg
- Folate
- 118 mcg
- Water
- 139 g
Sources: USDA FoodData Central
Method
Shred the Brussels sprouts finely, dice the smoked bacon, mince the garlic, and roughly chop the chestnuts to prepare for rapid cooking.
Heat the olive oil in a small frying pan over medium heat. Add the panko breadcrumbs and toast, stirring frequently, until they turn an even golden brown.
Remove the toasted breadcrumbs from the heat. Stir in the freshly grated lemon zest, transfer the mixture to a small bowl, and set aside to cool.
Place the diced bacon in a cold, large skillet. Turn the heat to medium and fry until the bacon is crispy and the fat has fully rendered into the pan.
Add the minced garlic to the rendered bacon fat in the skillet. Sauté briefly just until fragrant, being careful not to let it brown.
Increase the heat to medium-high. Add the shredded Brussels sprouts to the skillet, tossing constantly to coat them in the bacon fat. Sauté until tender-crisp and the edges are lightly caramelized.
Fold the chopped chestnuts into the skillet with the sprouts and bacon. Stir continuously until the chestnuts are thoroughly heated.
Season the mixture with salt and black pepper to taste, keeping in mind the bacon adds significant saltiness. Transfer to a serving platter and sprinkle generously with the lemon breadcrumb topping.
Chef's Notes
- Shredding the sprouts finely allows them to cook rapidly and absorb the smoky bacon fat quickly, completely avoiding the unpleasant sulfurous flavors that develop when whole Brussels sprouts are boiled or overcooked.
- Save significant prep time by utilizing the slicing disk of a food processor to shred the Brussels sprouts in seconds instead of doing it by hand.
- For the absolute best texture, ensure your cooked chestnuts are vacuum-packed or roasted fresh. Chestnuts canned in water tend to disintegrate into a paste when stirred into a hot skillet.
- Starting the bacon in a cold skillet allows the fat to render out slowly and evenly, resulting in crispier bacon bits and a higher yield of flavorful fat for sautéing the vegetables.
Storage
Refrigerator: 3 days — Store breadcrumb topping separately in an airtight container at room temperature to maintain crispness.
Reheating: Sauté in a pan over medium heat for 3-5 minutes until warmed through, then garnish with breadcrumbs.
Troubleshooting
Brussels sprouts are mushy and have a strong sulfurous smell
Cause: Overcooking or overcrowding the pan, causing them to steam rather than sauté
Fix: Cannot be fixed
Prevention: Ensure the pan is large enough, use high enough heat, and do not cook beyond 5-6 minutes once shredded
Dish is excessively greasy
Cause: The bacon rendered more fat than needed for the amount of sprouts
Fix: Toss gently with a splash of apple cider vinegar to cut through the fat before serving
Prevention: Measure bacon precisely or drain a small amount of rendered fat before adding the vegetables
Cultural Context
Brussels sprouts paired with bacon and chestnuts form a quintessential British Christmas side dish, historically relying on whole, heavily boiled vegetables. By shredding the sprouts for a quick sauté and introducing a bright, Italian-inspired gremolata crumb, this modern variation elevates the traditional heavy holiday staple into a vibrant, textural accompaniment suitable for year-round dining.
