Brussels sprouts with bacon & chestnuts
- Good Food team
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Serves 8
Easy
Prep: 15 mins
Cook: 15 mins
A star rating of 4.5 out of 5.46 ratingsRate
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A classic Christmas combination – and it counts as two of your 5-a-day
Easily doubled
Easily halved
Egg-free
Gluten-free
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Ingredients
Nutrition
Units:
MetricUS
-
1 ¼ kg brussels sprouts
trimmed (or if buying pre-trimmed, buy 1 kg)
-
6 rashers smoked streaky bacon
cut into bite-sized pieces (or use more, if you like)
-
200g vacuum-packed chestnuts
-
50g butter
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Nutrition: per serving
-
kcal197
-
fat11g
-
saturates5g
-
carbs12g
-
sugars6g
low
-
fibre7g
high
-
protein8g
-
salt0.75g
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Method
-
step 1
Bring a large pan of salted water to the boil, then tip in 1¼ kg trimmed brussels sprouts. Once back to the boil, cook for 5 mins. Drain, run under the cold tap until cold, then drain again.
-
step 2
Heat a large frying pan, add 6 rashers smoked streaky bacon, cut into bite-sized pieces, and gently fry for 10 mins until crisp and golden.
-
step 3
Tip out of the pan, leaving the fat behind, then add 200g chestnuts and fry over a high heat for about 5 mins until tinged. Tip out of the pan.
-
step 4
Add the brussels sprouts to the pan with a splash of water, then cover and finish cooking over a medium heat for about 5 mins, stirring now and again, until just tender.
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step 5
Uncover, turn up the heat, then add most of the 50g butter and sauté the sprouts for 2 mins more.
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step 6
Tip in the bacon and chestnuts, season generously with salt and pepper, then serve with the last knob of butter on top.
RECIPE TIPS
GET AHEAD
Two days ahead, par-boil the brussel sprouts, drain and cool, then chill in the fridge. You can also fry the bacon and chestnuts two days ahead, then chill. On the day, just finish cooking the sprouts and assemble the dish.
Try exciting twists on Brussels sprouts plus leftovers ideas from our sister title olivemagazine.com/brussels-sprouts.
Recipe from Good Food magazine, December 2009
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A star rating of 4.5 out of 5.46 ratings
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