Sautéed Chestnuts, Onions, and Bacon

Course Side Dishes

Ingredients in this Recipe

1 pound pearl onions, scant 1 inch in diameter
1 pound peeled, roasted chestnuts (vacuum packed*, jarred without sugar*, or freshly roasted)
1 tablespoon chopped fresh flat leaf parsley leaves, for garnish
1/2 pound thick sliced slab bacon or pancetta, cut crosswise into 1/4 inch strips
2 tablespoons honey
Kosher salt and freshly ground black pepper

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