Sides – Brussels Sprouts

Cooked with a bit of flare, Brussels Sprouts can be elevated beyond the clichéd soggy sprout to a fantastic accompaniment to your meal.  This recipe combines the garden flavour of sprouts with the saltiness of bacon and sweetness from maple syrup and chestnuts.  Delicious.

PREP: 20 min

COOK: 10min


  • 300g Brussels Sprouts
  • 8 Rashers Smoked Streaky Bacon
  • 80g Unsalted Butter
  • 50g Chestnuts
  • 2 tsp. Maple Syrup
  • 40g Butter
  • Sea Salt
  • Cracked Black Pepper


  1. Prepare the Brussels Sprouts and blanch in salted boiling water for 3 to 4 mins until slightly under-cooked.  Refresh immediately into cold water to stop the cooking process. Drain onto kitchen roll.
  2. Remove the rind from the bacon and cut into small strips (lardons).
  3. Melt the butter in a non-stick pan and add the bacon lardons. Fry gently to release the smoky flavours.
  4. Halve the Brussels Sprouts if they are large.  Add them to the pan and gently fry on a medium heat for 2 minutes.
  5. Add the broken chestnut pieces and the drizzle in the maple syrup continue to cook until the sprouts are cooked through and nicely glazed in the syrup.
  6. Season with salt and pepper and serve immediately.


Getting Ahead

  • Prepare and blanch the sprouts the day before and store in the fridge until required.

Chef’s Tip

  • Peel the tough layers away from the outside of the sprouts and then place a small crisscross on the bottom of larger sprouts so that they cook evenly.

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