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:

Quickview
162k Calories
2g Protein
11g Total Fat
11g Carbs
1% Health Score
Limit These
Calories
162k
8%

Fat
11g
18%

  Saturated Fat
5g
34%

Carbohydrates
11g
4%

  Sugar
0.0g
0%

Cholesterol
24mg
8%

Sodium
154mg
7%

Get Enough Of These
Protein
2g
5%

Vitamin C
10mg
12%

Vitamin B6
0.13mg
7%

Copper
0.11mg
6%

Vitamin B1
0.08mg
5%

Selenium
3µg
5%

Vitamin B3
0.94mg
5%

Potassium
155mg
4%

Manganese
0.09mg
4%

Folate
14µg
4%

Phosphorus
34mg
3%

Vitamin A
168IU
3%

Magnesium
9mg
2%

Vitamin B5
0.22mg
2%

Zinc
0.32mg
2%

Iron
0.3mg
2%

Vitamin B12
0.09µg
2%

Vitamin E
0.22mg
1%

Vitamin B2
0.02mg
1%

Vitamin D
0.16µg
1%

covered percent of daily need
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Hundreds and Thousands (Sprinkles, Nonpareils, Jimmies) are small round balls of brightly coloured sugar used as decorations on cakes, cookies, trifles and other desserts. Their use dates back at least to the early 19th century.

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