Directions:
- Cut an X in the stem end of each Brussels sprout and remove any outer leaves that are discolored or loose. In a covered pot, steam the sprouts over rapidly boiling water until they are tender, about 8 to 10 minutes. Cut each sprout into lengthwise quarters and set aside. (The Brussels sprouts can be prepared up to this point 8 hours in advance and refrigerated, tightly covered.)
- Render the bacon in a dry skillet over medium heat until it softens and releases its fat, about 5 minutes. Add the minced shallot and cook just until fragrant, about 1 minute. Add the chestnuts and chicken broth to the pan, cover and simmer until the chestnuts are quite tender and sweet, about 10 minutes.
- Add the vinegar and Brussels sprouts and cook, letting the flavors marry, about 5 minutes. Season to taste with salt and pepper and add a little more vinegar, if necessary, to brighten the flavors.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 339.62 Kcal (1422 kJ) | ||
| Calories from fat | 105.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.77g | 18% | |
|---|---|---|---|
| Cholesterol | 18.48mg | 6% | |
| Sodium | 447.9mg | 19% | |
| Potassium | 1109.23mg | 24% | |
| Total Carbs | 48.04g | 16% | |
| Sugars | 5.6g | 22% | |
| Dietary Fiber | 7.63g | 31% | |
| Protein | 11.83g | 24% | |
| Vitamin C | 171.3mg | 285% | |
| Iron | 2.5mg | 14% | |
| Calcium | 96.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 99.06 Kcal (415 kJ) | ||
| Calories from fat | 30.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.43g | 18% | |
|---|---|---|---|
| Cholesterol | 5.39mg | 6% | |
| Sodium | 130.64mg | 19% | |
| Potassium | 323.53mg | 24% | |
| Total Carbs | 14.01g | 16% | |
| Sugars | 1.63g | 22% | |
| Dietary Fiber | 2.22g | 31% | |
| Protein | 3.45g | 24% | |
| Vitamin C | 50mg | 285% | |
| Iron | 0.7mg | 14% | |
| Calcium | 28.2mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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