Brussels sprouts with bacon and chestnuts recipe
The ultimate recipe for crispy, pan-fried sprouts with bacon and chestnuts.
Ingredients
- 75 g butter
- 1 kg Brussels sprouts, trimmed
- 6 rashers smoked streaky bacon, cut into bite-sized pieces
- 200 g vacuum-packed chestnuts
- 1 pinch each of salt (we like Maldon) and freshly ground black pepper
- 2.6 oz butter
- 2.2 lbs Brussels sprouts, trimmed
- 6 rashers smoked streaky bacon, cut into bite-sized pieces
- 7.1 oz vacuum-packed chestnuts
- 1 pinch each of salt (we like Maldon) and freshly ground black pepper
- 2.6 oz butter
- 2.2 lbs Brussels sprouts, trimmed
- 6 rashers smoked streaky bacon, cut into bite-sized pieces
- 7.1 oz vacuum-packed chestnuts
- 1 pinch each of salt (we like Maldon) and freshly ground black pepper
Details
- Cuisine: British
- Recipe Type: Brussels sprouts
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 27 mins
- Serves: 4
Step-by-step
- Bring a large pan of salted water to the boil, then tip in the trimmed Brussels sprouts. Once back to the boil, cook for 5 mins. Drain, run under the cold tap until cold, then drain again.
- Heat a large frying pan, add the chopped 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.
- 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.
- 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.
This recipe is courtesy of Maldon.
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