
Brussels sprouts with chestnut bacon butter
- Cathryn Evans
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Serves 8
Easy
Prep: 20 mins
Cook: 30 mins
A star rating of 4.9 out of 5.10 ratingsRate
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The perfect recipe to make brussels sprouts irresistible (trust us)
Freezable (Only butter can be frozen)
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A star rating of 4.7 out of 5.43 ratings
Ingredients
Nutrition
Units:
MetricUS
-
6 rashers streaky bacon
cut into pieces
-
100g vac-pack chestnut
chopped
-
140g butter
at room temperature
-
1kg small brussels sprouts
trimmed of outer leaves
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Nutrition: per serving
-
kcal241
-
fat20g
-
saturates11g
-
carbs10g
-
sugars5g
-
fibre6g
-
protein7g
-
salt0.72g
low
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Method
-
step 1
Fry bacon in a hot pan without any oil for 10 mins until crisp. Add chestnuts and fry until they are beginning to colour and coated in the fat. Pour away excess fat, then tip bacon and chestnuts into a bowl to cool.
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step 2
Beat butter to soften with a spatula, then stir in the bacon and chestnuts. Season with black pepper, then store in fridge. This can be made up to 3 days ahead or frozen for 1 month. Defrost in fridge overnight.
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step 3
To serve, place brussels sprouts in a microwaveable bowl, pour in 100ml water, cover with food wrap and pierce a few times. Microwave on High (850W) for 16-18 mins, stirring twice during cooking, or cook in a pan of boiling water for 5 mins. Drain and tip into a warm serving dish, then dot over the butter to melt. Toss through and serve.
Recipe from Good Food magazine, December 2006
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A star rating of 4.9 out of 5.10 ratings
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