Brussels sprouts with bacon & chestnuts
Brussels sprouts with bacon & chestnuts could be just the gluten free, primal, and fodmap friendly recipe you've been looking for. One serving contains 163 calories, 3g of protein, and 12g of fat. For 57 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 8. It works best as a side dish, and is done in around 30 minutes. 190 people were impressed by this recipe. If you have bacon rashers, chestnuts, butter, and a few other ingredients on hand, you can make it. It is brought to you by BBC Good Food. Taking all factors into account, this recipe earns a spoonacular score of 15%, which is rather bad. Try Brussels Sprouts with Chestnuts and Bacon, Brussels Sprouts And Chestnuts With Bacon, and Brussels Sprouts with Bacon and Chestnuts for similar recipes.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
6 rashers smoked streaky bacon, cut into bite-sized pieces (or use more, if you like)
200g vacuum-packed chestnuts
50g butter
Equipment:
frying pan
Cooking instruction summary:
Bring a large pan of salted water to the boil, then tip in 1 kg trimmed Brussels sprouts. Once back to the boil, cook for 5 mins. Drain, run under the cold tap until cold, then drain again. Heat a large frying pan, add 6 rashers smoked streaky bacon, cut into bite-sized pieces, and gently fry for 10 mins until crisp and golden. Tip out of the pan, leaving the fat behind, then add 200g chestnuts and fry over a high heat for about 5 mins until tinged. Tip out of the pan. Add the Brussels sprouts to the pan with a splash of water, then cover and finish cooking over a medium heat for about 5 mins, stirring now and again, until just tender. Uncover, turn up the heat, then add most of the 50g butter and saut the sprouts for 2 mins more. Tip in the bacon and chestnuts, season generously with salt and pepper, then serve with the last knob of butter on top.
Step by step:
1. Bring a large pan of salted water to the boil, then tip in 1 kg trimmed Brussels sprouts. Once back to the boil, cook for 5 mins.
2. Drain, run under the cold tap until cold, then drain again.
3. Heat a large frying pan, add 6 rashers smoked streaky bacon, cut into bite-sized pieces, and gently fry for 10 mins until crisp and golden.
4. Tip out of the pan, leaving the fat behind, then add 200g chestnuts and fry over a high heat for about 5 mins until tinged. Tip out of the pan.
5. Add the Brussels sprouts to the pan with a splash of water, then cover and finish cooking over a medium heat for about 5 mins, stirring now and again, until just tender.
6. Uncover, turn up the heat, then add most of the 50g butter and saut the sprouts for 2 mins more.
7. Tip in the bacon and chestnuts, season generously with salt and pepper, then serve with the last knob of butter on top.
Nutrition Information:
covered percent of daily need
