Brussels Sprouts with Bacon and Chestnuts
Print recipeServes 6 people
Ingredients
- 750 g Brussels sprouts
- 200 g smoked streaky bacon chopped
- 180–200 g cooked, peeled chestnuts roughly broken
- 25 g butter
- Freshly ground black pepper
- Salt if needed
Method
- Trim the sprout bases, remove damaged outer leaves and halve larger sprouts.
- Bring a large saucepan of lightly salted water to the boil. Add the sprouts and simmer for 4–5 minutes, until just tender with a little bite. Drain thoroughly and leave to steam-dry.
- Put the bacon into a large frying pan over a medium heat. Cook for 7–10 minutes, stirring regularly, until cooked through and crisp at the edges.
- Stir in the butter and chestnuts. Cook for 2–3 minutes, turning gently so the chestnuts keep some texture.
- Add the drained sprouts and cook for another 3–5 minutes, tossing gently until piping hot and lightly golden in places.
- Add black pepper, taste before adding salt—the bacon may provide enough—and transfer to a warm serving dish.
Tips, preparation and allergens
Best results: Drain the sprouts well before adding them to the frying pan, and keep their cooking time short so they retain their colour and bite.
Prepare ahead: Trim the sprouts and chop the bacon the day before, keeping them separately covered in the fridge. Use ready-cooked chestnuts to save time.
Dietary and allergen notes: Contains milk from butter. Check the bacon and chestnut packaging for additional allergens. Not vegetarian.
Timings: Timings are approximate.