Brussels Sprouts with Bacon
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.
- 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.
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