If you’re serving up Brussels Sprouts for Christmas dinner, you need to cook them like this! This easy recipe includes a few little special additions of bacon, chestnuts and parmesan to elevate the dish into something worthy of a festive dining table.
It’s honestly delicious and saves so much time – make them the day before for ultra convenience.
I know, I know. Brussels Sprouts are the great divider, and over recent years efforts have been made to enhance them in all kinds of ways at Christmas. I think I have cracked it.
We’re not pretending the sprouts aren’t there, like with some recipes that disguise them entirely. And we’re certainly not making them complicated with lots of obscure ingredients to mask the flavour.
This is simply a quick and easy Brussels Sprouts with Bacon recipe that you can make ahead on Christmas Eve to save time while you’re preparing the big feast. And those few trimmings really do make a huge difference to the dish. Yes they still taste like sprouts should, but better!
Disclaimer: You don’t just have to serve sprouts at Christmas – these are a lovely side dish to any winter warmer!
Why you’ll love this recipe
⭐️ Super easy prepare-ahead dish
⭐️ So delicious!
⭐️ Not too different from tradition
How to prep ahead
On Christmas Eve:
- Cook the sprouts in boiling salted water for about 5 minutes, then drain and dunk them into very cold water. Drain again and store in the fridge overnight.
- Fry up some bacon lardons or pancetta until crispy, then add some chestnuts. Allow this to cool and pop the whole pan in the fridge overnight too.
On Christmas Day:
- Heat up the pan with the bacon and chestnuts to a high heat. Throw in the sprouts and cook for 2-3 minutes until they are heated through and coated in the bacon deliciousness. Add salt and pepper, then sprinkle with parmesan.
What you’ll need
- Brussels Sprouts
- Pancetta cubes
- Grated parmesan
- Salt and pepper
How to make it
- Cook the sprouts in salted boiling water for 5 minutes. Drain and dunk into very cold water.
2. Drain again and store in a airtight container in the fridge.
3. Fry up some pancetta until crispy and add chestnuts. When the pan is cool, put it in the fridge.
4. The following day, reheat the pan, add the sprouts in and mix until everything is coated and heated through. Add salt, pepper and parmesan to serve.
Plunging the sprouts into cold water after you’ve boiled them stops them cooking and becoming soggy! This way they stay nice and firm and crunchy for the following day.
Yes. Just omit the bacon and parmesan (or use alternatives), but bear in mind you’ll need to add oil to cook the chestnuts as the fat from the bacon will be missing.
These would be ideal to use in Bubble and Squeak! Thrown them together with all the other leftovers from Christmas Dinner – yum.
Let me know how you got on and what you thought of this recipe. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Brussels Sprouts with Bacon
- 500 g Brussels sprouts
- 150 g Pancetta cubes
- 100 g Chestnuts
- 25 g Grated parmesan
On Christmas Eve:
- Plunge sprouts into boiling salted water for 5 minutes.
- Drain and dunk into very cold water. (Don’t skip this! It stops them overcooking.)
- Drain again and set aside in the fridge overnight.
- In a large frying pan or saucepan, fry the pancetta until crispy. Add the chestnuts, allow to cool and pop the whole pan into the fridge.
On Christmas Day:
- Heat up the pan with the bacon and chestnuts on a high heat.
- Throw in the sprouts and cook for 2-3 minutes until they are heated through and coated in the bacon deliciousness.
- Add salt and pepper, and parmesan.