Brussels Sprouts with Bacon and Chestnuts
Now THIS is how to serve up Brussels Sprouts on Christmas Day. This delicious recipe features some special extras like chestnuts, bacon and parmesan for the ultimate festive side dish.
Prep Time10 minutes mins
Cook Time5 minutes mins
Total Time15 minutes mins
Course: Side Dish
Cuisine: Family Food
Servings: 4
- 500 g Brussels sprouts
- 150 g Pancetta cubes
- 100 g Chestnuts The vacuum-packed peeled type
- 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.
Dunk them in cold water: If you're making these ahead, 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.
Make this vegetarian: 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.
Christmas Day recipes: Follow my No-Stress Christmas Dinner Plan for timings, tips and recipes.
Calories: 285kcal | Carbohydrates: 23g | Protein: 11g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 389mg | Potassium: 693mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1017IU | Vitamin C: 116mg | Calcium: 114mg | Iron: 2mg