Christmas Cooking Recipes – Bacon Chestnut Sprouts
If there’s anything to divide a dinner table over Christmas, it’s to sprout or not to sprout.
On this instalment of our Arboretum Cookery Corner, we join both sides of that argument by bringing you this delicious Chestnutty Brussel Sprout recipe with bacon.
Brussels sprouts are a classic (if much maligned) holiday side dish. In this recipe, they’re loaded with delicious flavour thanks to a little butter, bacon, and roasted chestnuts.
What you’ll need:
2 medium-sized onions
½ a bunch of fresh sage
6 slices of streaky bacon rashers
1 tbsp Olive Oil
Pack roasted and peeled chestnuts
1 kg Brussels sprouts
2 large knobs of unsalted butter
What you’ll need to do:
Peel and chop the onions, then pick and finely chop the sage leaves.
Place a large pan on high heat to get nice and hot. Slice the bacon into chunky strips and put in the pan with a drizzle of oil, then immediately turn the heat down to medium. Fry for a few minutes, or until lightly golden, then crumble in the chestnuts.
Fry for about 5 minutes, or until deep golden, then add the onions and sage. Turn the heat down to low and cook slowly for about 30 minutes, stirring occasionally.
Meanwhile, trim the Brussels and peel away any tatty outer leaves, halving any larger ones through the core and keeping the smaller ones whole.
Place the Brussels in a large saucepan over high heat for a couple of minutes, then, once the pan is nice and hot, cover with boiling salted water.
Boil for 5 minutes, or until just tender but with a little bite. Taste to check – they should be slightly undercooked.
Drain the Brussels, then stir through the chestnut mixture, scraping up any lovely sticky bits from the bottom of the pan.
Add the butter and season to perfection.
Happy Christmas & New Year from the Arboretum family.
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