Printable Recipe
Roasted Brussels Sprouts and Chestnuts
Quick and very easy side dish to accompany any Christmas roast. It'll make a sprout lover out of even the most hardy hater.
Prep time
About 30 min
Cook time
25 min
Total time
About 1 hr
Yield
4
Ingredients
9
Steps
11
Filed under: pork, baking, citrus.
Source channel: The Gourmet Pantry
Key ingredients
Brussels sprouts, peeled chestnuts, rashes of streaky bacon, pre-chopped Ladon, butter.
Ingredients
- 250 g Brussels sprouts
- 150 g peeled chestnuts
- 4 rashes of streaky bacon
- 60 g pre-chopped Ladon (or bacon)
- 20 g butter
- a good dollop of olive oil
- salt
- pepper
- a quarter of lemon
Method
- Fill a pan with boiling water and bring it back to the boil.
- Add about 250 g of Brussels sprouts to the boiling water with a pinch of seasoning, then cover and bring back to the boil.
- Add about 150 g of peeled chestnuts to a large mixing bowl.
- Chop 4 rashes of streaky bacon or 60 g of pre-chopped Ladon and add to the bowl.
- Preheat oven to about 220°C (420°F).
- Drain the Brussels sprouts after about 5 minutes and add them to the bowl with the chestnuts and bacon.
- Add a sprinkle of salt, a good dollop of butter, and a couple of good lugs of olive oil to the bowl.
- Mix everything well with hands or a spatula.
- Pour the mixture onto a baking tray, ensuring it is not more than one layer deep.
- Roast in the oven for about 25 to 30 minutes until crispy and golden.
- Squeeze a quarter of lemon over the roasted vegetables before serving.