You either love them, or you can’t stand the sight of them.
They, I think, are delicious; not only are they good for the real Christmas lunch, but they are an absolute must for Boxing Day bubble and squeak.
This is one of only 2 vegetables that I recommend to be slightly overcooked, and the other is potatoes.
They can be prepared the day before ready for cooking.
Ingredients
- 700 g sprouts, tightly closed and brilliant green, trimmed
- 4 rashers streaky bacon, cut into fine strips
- 1 small onion, peeled and chopped finely
- 200 g vac-packed chestnuts, broken up slightly
- 1 pinch salt and freshly milled black pepper
Instructions
- Cook the sprouts in plenty of boiling water until soft in the centre, slightly overcooked, about 10 minutes.
- Cool under cold water, then drain really well. This can be done a few hours or even the day before.
- Next, heat a non-stick frying pan.
- Add the bacon and onions and cook for 15-20 minutes. There will be enough fat from the bacon to cook the onions perfectly.
- Meanwhile, cut the Brussels into quarters, add to the bacon and onion, and mix well.
- Cook for 15 minutes.
- Finally, add the chestnuts and really mix well. You probably only need pepper, as the salt will come from the bacon.
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Nutrition Facts
Brussel Sprouts with Chestnuts Bacon
Amount per Serving
Calories
103
% Daily Value*
Fat
2
g
3
%
Saturated Fat
0.3
g
2
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
0.2
g
Cholesterol
1
mg
0
%
Sodium
25
mg
1
%
Potassium
280
mg
8
%
Carbohydrates
19
g
6
%
Fiber
3
g
13
%
Sugar
1
g
1
%
Protein
6
g
12
%
Vitamin A
190
IU
4
%
Vitamin C
24
mg
29
%
Calcium
48
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
