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.
Brussel Sprouts with Roasted Chestnuts and Bacon
Amount Per Serving
Calories 154Calories from Fat 45
% Daily Value*
Total Fat 5g8%
Saturated Fat 2g10%
Total Carbohydrates 20g7%
Dietary Fiber 4g16%
* Percent Daily Values are based on a 2000 calorie diet.
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