Brussels sprouts with chestnuts and bacon

Brussels sprouts with chestnuts and bacon

By
From
Nathan Outlaw's Home Kitchen
Serves
4
Photographer
David Loftus

This is one of the best side dishes to serve with a roast – certainly too good to dish up only at Christmas. When sprout tops are in season, I add those in too.

Ingredients

Quantity Ingredient
300g brussels sprouts
100g unsalted butter
olive oil, for cooking
6 rashers, smoked streaky bacon, sliced into lardons
1 white onion, peeled and finely chopped
1 garlic clove, peeled and finely chopped
2 sprigs of thyme, leaves picked and chopped
100g chestnuts, peeled and chopped
1 tablespoon chopped parsley
sea salt
freshly ground black pepper

Method

  1. Bring a large pan of salted water to the boil. Fill a large bowl with iced water. Cook the Brussels sprouts for 3–4 minutes until just tender. Drain and refresh in the iced water. When cold, drain again, thoroughly.
  2. To finish, heat a large pan and add the butter and a drizzle of olive oil. When the butter starts to bubble, add the bacon, onion, garlic and thyme and cook for 3 minutes until the bacon and onion start to colour.
  3. Add the sprouts and chestnuts and continue to cook for 4 minutes, stirring occasionally. Add the chopped parsley, season with salt and pepper and serve immediately.
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