Sprouts with Chestnuts and Bacon Recipe
Banish grim memories of soggy sprouts forever with this tasty bacon- and chestnut-studded dish. Who knows, it may even become a family favourite! Serves 4 as a side dish.
Ingredients
750g Brussels Sprouts, rinsed and trimmed
100g cooked Chestnuts, peeled and halved (it’s easiest to use vacuum-packed or tinned ones, though you can roast your own if you like!)
150g Smoked Bacon, snipped into roughly 3cm-square pieces
1 tsp Rapeseed Oil
Salt and Pepper to taste
Method
Preheat the oven to 220°C (Gas Mark 7). Fill a large saucepan with cold water, bring it up to the boil, then add the sprouts carefully and cook for 5 minutes. Drain the sprouts, then hold them in their colander under the cold tap for a few seconds, to refresh. Tip the sprouts back into the pan, then add the chestnuts, bacon pieces and oil, and season with salt and pepper.
Toss them all together, then tip on to a large baking tray, making sure everything is evenly spaced in a single layer. Roast in the hot oven for about 30 minutes; halfway through the cooking time, use a fish slice to flip everything over. Serve as soon as the bacon is crispy and the sprouts are golden and cooked through.
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