Buttered sprouts with chestnuts & bacon in a smart serving dish

Brussels sprouts with bacon & chestnuts

  • Rating: 5 out of 5.17 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

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

  • Easily doubled
  • Easily halved
Nutrition: per serving
HighlightNutrientUnit
kcal196
fat12g
saturates5g
carbs16g
sugars7g
fibre7g
protein8g
low insalt0.61g
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Ingredients

Method

  • STEP 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.

  • 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.

  • STEP 5

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

  • 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 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.

Goes well with

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    Rating: 5 out of 5.17 ratings
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