Buttered sprouts with chestnuts & bacon in a smart serving dish

Brussels sprouts with bacon & chestnuts

  • 1
  • 2
  • 3
  • 4
  • 5
(14 ratings)

Prep: 15 mins Cook: 15 mins

Easy

Serves 8

A classic Christmas combination - and it counts as 2 of your 5-a-day

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal196
  • fat12g
  • saturates5g
  • carbs16g
  • sugars7g
  • fibre7g
  • protein8g
  • salt0.61g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1¼kg Brussels sprouts, trimmed (or if buying pre-trimmed, buy 1 kg)
    Brussels sprouts

    Brussels sprouts

    bruss-ell spr-ow-t

    The quintessential Christmas dinner veg, Brussels sprouts are throught to have been cultivated…

  • 6 rashers smoked streaky bacon, cut into bite-sized pieces (or use more, if you like)
  • 200g vacuum-packed chestnuts
    Chestnut

    Chestnut

    chest-nut

    'Chestnuts roasting on an open fire...' that kitsch old Nat King Cole song perfectly…

  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

Method

  1. Bring a large pan of salted water to the boil, then tip in 1 ¼ kg trimmed Brussels sprouts. Once back to the boil, cook for 5 mins. Drain, run under the cold tap until cold, then drain again.

  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.

  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.

  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.

  5. Uncover, turn up the heat, then add most of the 50g butter and sauté the sprouts for 2 mins more.

  6. Tip in the bacon and chestnuts, season generously with salt and pepper, then serve with the last knob of butter on top.


You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
paulcresswell
19th Dec, 2009
5.05
Nice!!!

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?