Posted on 25/11/2018 13:20

Brussels sprouts with bacon & chestnuts

Sprouts at Christmas are enshrined in law, or at least they should be! We love our spruced up with a bacon and chestnuts with a glossy buttery sheen, mmmm.

Doesn’t matter how you like yours, but your guests will be pleased with the extra effort.

Prep Time 15 mins
Cook Time 25 mins
Servings
Ingredients
  • 1.25 kg Brussels sprouts trimmed (or if buying pre-trimmed, buy 1 kg)
  • 6 pieces rashers smoked streaky bacon cut into bite-sized(or use more, if you like)
  • 200 g vacuum-packed chestnuts
  • 50 g Butter
Prep Time 15 mins
Cook Time 25 mins
Servings
Ingredients
  • 1.25 kg Brussels sprouts trimmed (or if buying pre-trimmed, buy 1 kg)
  • 6 pieces rashers smoked streaky bacon cut into bite-sized(or use more, if you like)
  • 200 g vacuum-packed chestnuts
  • 50 g Butter
Instructions
  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