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
- 300g Brussels Sprouts
- 8 Rashers Smoked Streaky Bacon
- 80g Unsalted Butter
- 50g Chestnuts
- 2 tsp. Maple Syrup
- 40g Butter
- Sea Salt
- Cracked Black Pepper
- 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.
- Remove the rind from the bacon and cut into small strips (lardons).
- Melt the butter in a non-stick pan and add the bacon lardons. Fry gently to release the smoky flavours.
- Halve the Brussels Sprouts if they are large. Add them to the pan and gently fry on a medium heat for 2 minutes.
- 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.
- Season with salt and pepper and serve immediately.
- Prepare and blanch the sprouts the day before and store in the fridge until required.
- 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.
Perfect Christmas Dinner Videos
- Planning your Christmas Meal
- Main Courses
- Side Dishes