Pan-Roasted Brussels Sprouts and Chestnuts, Bacon and Mushrooms

By Erika on August 28th, 2012 / / No Comments


Yield: Serves 6

Pan-Roasted Brussels Sprouts and Chestnuts, Bacon and Mushrooms

Pan-Roasted Brussels Sprouts and Chestnuts, Bacon and Mushrooms

Ingredients

  • 10 chestnuts (may use chestnuts in a jar)
  • 3 slices bacon, chopped
  • ½ stick unsalted butter
  • 10 white or cremini mushrooms, chopped
  • 2 shallots, quartered
  • 1 pound brussel sprouts, halved
  • Sea salt and freshly ground pepper to taste

Instructions

  1. Preheat the oven to 400ºF.
  2. If using fresh chestnuts, cut a small x each chestnut. Arrange the chestnuts in a single layer on a baking tray and roast for 30minutes until tender. When cool enough to touch, and chop.
  3. Saute' bacon in heavy oven-proof sautee pan over medium heat, keeping a close eye not to get too crispy. Transfer bacon toa different bowl. In the same pan, sautee mushrooms in the butter and heat until they give off moisture. Add shallots, brussel sprouts,and chestnuts and sautee. Add bacon. Season with salt and pepper to taste. Put pan in the oven and roast until brussel sprouts are tender, about 20 minutes.

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