Roasted brussels sprouts with bacon & chestnuts
- Good Food team
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Serves 8
Easy
Prep: 10 mins
Cook: 35 mins
A star rating of 4.8 out of 5.23 ratingsRate
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Try a new approach to cooking these traditional winter greens. Bake your sprouts with nuts and bacon lardons – great for a roast with all the trimmings.
Healthy
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Ingredients
Nutrition
Units:
MetricUS
-
1.5 kg brussels sprouts
trimmed
-
200g vacuum-packed chestnuts
roughly chopped in half
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200g smoked bacon lardons
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1 tsp vegetable oil
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Nutrition: per serving
-
kcal188
-
fat8g
-
saturates3g
-
carbs16g
-
sugars7g
-
fibre9g
-
protein12g
-
salt0.7g
low
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Method
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step 1
Heat oven to 220C/200C fan/gas 7. Bring a large pan of water to the boil, add the brussels sprouts and cook for 5 mins. Drain and refresh in cold water.
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step 2
Toss the sprouts with all the other ingredients in a bowl and season with a pinch of salt and a good grinding of black pepper. Tip onto a large baking tray in a single layer. Put in the oven and roast for 30 mins, tossing halfway through, until the bacon is crispy and the sprouts are golden and tender.
Recipe from Good Food magazine, December 2012
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A star rating of 4.8 out of 5.23 ratings
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