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Brussels sprouts with chestnut bacon butter

Brussels sprouts with chestnut bacon butter

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A star rating of 4.9 out of 5.10 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

The perfect recipe to make Brussels sprouts irresistible (trust us)

  • Freezable (Only butter can be frozen)
Nutrition: per serving
HighlightNutrientUnit
kcal241
fat20g
saturates11g
carbs10g
sugars5g
fibre6g
protein7g
low insalt0.72g
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Ingredients

  • 6 rashers streaky bacon , cut into pieces
  • 100g vac-pack chestnut , chopped
  • 140g butter , at room temperature
  • 1kg small Brussels sprout , trimmed of outer leaves

Method

  • STEP 1

    Fry bacon in a hot pan without any oil for 10 mins until crisp. Add chestnuts and fry until they are beginning to colour and coated in the fat. Pour away excess fat, then tip bacon and chestnuts into a bowl to cool.

  • STEP 2

    Beat butter to soften with a spatula, then stir in the bacon and chestnuts. Season with black pepper, then store in fridge. This can be made up to 3 days ahead or frozen for 1 month. Defrost in fridge overnight.

  • STEP 3

    To serve, place sprouts in a microwaveable bowl, pour in 100ml water, cover with cling film and pierce a few times. Microwave on High (850W) for 16-18 mins, stirring twice during cooking, or cook in a pan of boiling water for 5 mins. Drain and tip into a warm serving dish, then dot the butter over to melt. Toss through and serve.

Goes well with

Recipe from Good Food magazine, December 2006

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A star rating of 4.9 out of 5.10 ratings
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