Recipe: Brussels Sprouts with Chestnuts and Bacon


This recipe was featured in one of our recent boxes along with a bag of roasted and shelled chestnuts. It’s easy to make this recipe vegan / vegetarian! Eliminate the bacon and replace the butter with organic coconut oil. Enjoy. 

Ready in 30 minutes

Serves 6 people


  • 1 lb. fresh, organic Brussels sprouts
  • 6 strips nitrate-free, uncured bacon
  • 3 oz chestnuts, roasted and shelled
  • 1 clove garlic, minced
  • 3 tbsp organic, salted butter, melted
  • Salt, Pepper + Other Herbs of Choice to taste


  1. Preheat oven to 350°F.
  2. Cook bacon in pan to desired crispness.
  3. Prepare Brussels sprouts. Rinse, drain and cut each sprout in half.
  4. Combine sprouts, garlic and butter. Mix together prepared sprouts, minced garlic and 2 tbsp of the melted butter in a bowl until sprouts are coated. Spread coated sprouts on baking sheet, taking care to place them in an even layer on the sheet.
  5. Bake sprouts in pre-heated oven for 20 minutes.
  6. In the meantime, coat the chestnuts in the remaining 1 tbsp of melted butter. Add coated chestnuts to the baking sheet. Bake for an additional 10 minutes.
  7. Remove baking sheet from oven. Allow to cool slightly.
  8. Season to taste with salt, pepper and herbs. Serve warm.