Brussels sprouts with bacon and chestnuts
Salty bacon and sweet chestnuts take the bitterness out of sprouts in this easy recipe. The perfect Christmas side dish to complement your roast turkey.
- 1kg brussels sprouts
- 6 rashers smoked streaky baconchopped
- 200g chestnutsvacuum-packed
- 1 knob butter
Method
step 1
Bring a large pan of salted water to the boil, then tip in 1kg brussels sprouts and cook for 5 minutes. Drain and then run under tap water until cold.
step 2
Heat a large frying pan, add 6 chopped rashers of smoked streaky bacon and fry until crisp and golden. Tip out of the pan, leaving the fat behind, then add 200g vacuum-packed chestnuts and fry until tinged. Tip out of the pan.
step 3
Add the sprouts to the pan with a splash of water, then cover and finish cooking, until just tender. Uncover, turn up the heat, then add a knob of butter and fry the sprouts for 2 minutes more. Tip in the bacon and chestnuts, season, then serve with another knob of butter on top.