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Buttered sprouts with chestnuts & bacon

Contains pork – recipe is for non-Muslims only
A classic Christmas combination - and it counts as 2 of your 5-a-day

  • Prep: 15 mins
    Cook: 15 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 196
  • Carbohydrates 16
  • Saturated Fat 5
  • Sugar 7
  • Protein 8
  • Fat 12
  • Fibre 7
  • Salt 0.61

Nutrition per serving

  • Calories 196
  • Carbohydrates 16
  • Saturated Fat 5
  • Sugar 7
  • Protein 8
  • Fat 12
  • Fibre 7
  • Salt 0.61

Ingredients

  • 1¼kg Brussels sprouts, trimmed (or if buying pre-trimmed, buy 1 kg)
  • 6 rashers smoked streaky bacon, cut into bite-sized pieces (or use more, if you like)
  • 200g vacuum-packed chestnuts
  • 50g butter

Tip

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.

Method

  1. Bring a large pan of salted water to the boil, then tip in the 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 the bacon and gently fry for 10 mins until crisp and golden. Tip out of the pan, leaving the fat behind, then add the chestnuts and fry over a high heat for about 5 mins until tinged. Tip out of the pan.

  3. Add the 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. Uncover, turn up the heat, then add most of the butter and sauté the sprouts for 2 mins more. Tip in the bacon and chestnuts, season generously with salt and pepper, then serve with the last knob of butter on top.

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