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Roasted Brussels sprouts with bacon & chestnuts

Contains pork – recipe is for non-Muslims only

Try a new approach to cooking these traditional winter greens. Bake your sprouts with nuts and bacon lardons – great for a roast with all the trimmings

  • Prep: 10 mins
    Cook: 35 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 188
  • Carbohydrates 16
  • Saturated Fat 3
  • Sugar 7
  • Protein 12
  • Fat 8
  • Fibre 9
  • Salt 0.7

Nutrition per serving

  • Calories 188
  • Carbohydrates 16
  • Saturated Fat 3
  • Sugar 7
  • Protein 12
  • Fat 8
  • Fibre 9
  • Salt 0.7

Ingredients

  • 1½ kg Brussels sprouts, trimmed
  • 200g vacuum-packed chestnuts, roughly chopped in half
  • 200g smoked bacon lardons
  • 1 tsp vegetable oil

Method

  1. Heat oven to 220C/200C fan/gas 7. Bring a large pan of water to the boil, add the sprouts and cook for 5 mins. Drain and refresh in cold water.

  2. Toss the sprouts with all the other ingredients in a bowl and season with a pinch of salt and a good grinding of black pepper. Tip onto a large baking tray in a single layer. Put in the oven and roast for 30 mins, tossing halfway through, until the bacon is crispy and the sprouts are golden and tender.

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