BRUSSELS SPROUTS WITH BACON & CHESTNUTS
A classic Christmas combination - and it counts as two of your 5-a-day
Provided by Good Food team
Categories Side dish
Time 30m
Number Of Ingredients 4
Steps:
- Bring a large pan of salted water to the boil, then tip in 1 ¼ 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 sauté 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.
Nutrition Facts : Calories 196 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 8 grams protein, Sodium 0.61 milligram of sodium
BRUSSELS SPROUTS WITH BACON, CHESTNUTS, AND CREAM
At Thanksgiving, I caramelize brussel sprouts which brings out their buttery, mellow flavors. In this recipe, they meld together with bacon or pancetta, cream, onions and olives to make a spectacularly interesting dish.
Provided by Jonathan Waxman
Categories side-dish
Time 45m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Heat a large, heavy-bottomed skillet over medium heat. Cut the pancetta into ½-inch dice; dice the onions. Add the pancetta, onion, and 1 tablespoon olive oil to the pan and cook until brown, 5-8 minutes. Trim and halve the Brussels sprouts.
- Smash the garlic cloves, then chop finely. Move the pancetta and onion to the sides of the pan. Add the remaining olive oil and the Brussels sprouts, cut-side down, to the center of the pan. Then add 1 tablespoon butter.
- Season evenly with salt and pepper.
- Add the chestnuts, olives, and garlic, and stir. Cook, stirring occasionally, until golden brown, 6-7 minutes.
- Add the remaining butter, cream, and water. Add the sage and thyme (optional). Reduce the heat and simmer until the Brussels sprouts are tender and the liquid has thickened, 10-15 minutes. Serve hot.
BRUSSELS SPROUTS WITH CHESTNUTS AND BACON
Categories Nut Vegetable Side Sauté Christmas Thanksgiving Bacon Winter Chestnut Brussels Sprout Christmas Eve Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Cook brussels sprouts in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain.
- Sauté chopped bacon in heavy large skillet over medium-high heat until crisp, about 4 minutes. Using slotted spoon, transfer bacon to paper towels and drain.
- Heat bacon drippings in skillet over medium-high heat. Add brussels sprouts and chestnuts and sauté until brussels sprouts begin to brown, about 5 minutes. Add 1/2 cup water and cook until brussels sprouts are tender and most of liquid is absorbed but mixture is still moist, about 3 minutes longer. Stir in bacon. Season to taste with salt and pepper and serve.
BRUSSELS SPROUTS WITH CHESTNUTS, PANCETTA AND PARSLEY
Provided by Nigella Lawson : Food Network
Categories side-dish
Time 25m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Slice the bottoms off each of the Brussels sprouts, cutting a cross onto the base as you go. Place the Brussels sprouts into a large saucepan of salted boiling water. Cook the Brussels sprouts for 5 minutes, or until they are tender but still retain a bit of bite.
- Remove the pan from the heat and drain the excess water from the Brussels sprouts.
- Heat the oil in a large clean saucepan. Add the pancetta cubes to the pan and cook until they are crisp and golden-brown in color, but not cooked to the point of having dried out.
- Add the butter and the chestnuts to the pancetta saucepan and with a wooden spoon or spatula, press down on them to break them up into pieces. Once the chestnuts have been warmed through, turn the heat up and add the Marsala to the pan. Cook until the mixture has reduced and thickened slightly.
- Add the sprouts and half the parsley to the saucepan and mix well. Season the Brussels sprouts with freshly ground black pepper.
- To serve, place the Brussels sprouts onto a warmed serving plate and sprinkle the remaining chopped parsley over the top.
BRUSSELS SPROUTS WITH BACON AND CHESTNUTS
Steps:
- Heat oven to 375. Put chopped bacon in an ovenproof skillet with chopped brussels sprouts, onion and chestnuts. Toss with olive oil, and put in the oven; roast, tossing occasionally, until tender. Nice with breadcrumbs on top.
BRUSSELS SPROUTS WITH CHESTNUTS
Categories Dairy Nut Vegetable Side Thanksgiving Vegetarian Quick & Easy High Fiber Fall Chestnut Brussels Sprout Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Bring butter, salt, pepper, and 1 cup water to a boil over high heat in a deep 12-inch heavy skillet, then add Brussels sprouts and simmer, partially covered, stirring occasionally, until crisp-tender, 6 to 8 minutes. Remove lid and boil over moderately high heat until water is evaporated and sprouts are lightly browned, 3 to 4 minutes. Add cream and remaining 1/4 cup water and bring to a boil, stirring. Add chestnuts, then reduce heat and simmer, stirring occasionally, until heated through, about 2 minutes.
BRUSSELS SPROUTS WITH CHESTNUTS & SAGE
Prepare this simple festive side dish to jazz up the humble sprout. It makes a great get-ahead dish to save you time on Christmas Day
Provided by Good Food team
Categories Side dish
Time 45m
Number Of Ingredients 4
Steps:
- Boil a pan of water, add the sprouts and blanch for 6 mins. Drain and cool quickly under the cold tap or in iced water. To get ahead, pack into a plastic food bag and chill overnight.
- On the day, heat the goose fat in a large wok and add the sage and chestnuts. Cook for a few mins over the heat, add the sprouts, season and stir-fry until piping hot.
Nutrition Facts : Calories 153 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein
ROASTED BRUSSELS SPROUTS WITH BACON & CHESTNUTS
Try a new approach to cooking these traditional winter greens. Bake your sprouts with nuts and bacon lardons - great for a roast with all the trimmings.
Provided by Good Food team
Categories Dinner, Side dish
Time 45m
Number Of Ingredients 4
Steps:
- Heat oven to 220C/200C fan/gas 7. Bring a large pan of water to the boil, add the sprouts and cook for 5 mins. Drain and refresh in cold water.
- Toss the sprouts with all the other ingredients in a bowl and season with a pinch of salt and a good grinding of black pepper. Tip onto a large baking tray in a single layer. Put in the oven and roast for 30 mins, tossing halfway through, until the bacon is crispy and the sprouts are golden and tender.
Nutrition Facts : Calories 188 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium
BRUSSELS SPROUTS WITH BACON, ALMONDS AND CREAM
A luxurious but incredibly simple way of serving sprouts: coated in the amazing flavours of smoked bacon, almonds, lemon zest and cream. You can also try making this recipe with whole blanched chestnuts.
Provided by English_Rose
Categories Greens
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Trim the sprouts and drop into boiling water. Simmer until nearly cooked and then drain.
- Heat the butter and oil in a large pan. Add the bacon and almonds, and sauté until brown.
- Add the sprouts and cook for a further 2-3 minutes, stirring.
- Allow to cool for a few minutes and then add the cream and lemon zest.
- Return to the heat and cook for 4 minutes until the cream has reduced.
- Season with salt and pepper and add a dash of lemon juice. Serve immediately.
Nutrition Facts : Calories 316.8, Fat 27.4, SaturatedFat 11.9, Cholesterol 70.9, Sodium 618.5, Carbohydrate 7.4, Fiber 2.1, Sugar 1.6, Protein 11.9
BRUSSELS SPROUTS WITH CHESTNUT BACON BUTTER
The perfect recipe to make Brussels sprouts irresistible (trust us)
Provided by Cathryn Evans
Categories Dinner, Lunch, Side dish, Vegetable
Time 50m
Number Of Ingredients 4
Steps:
- Fry bacon in a hot pan without any oil for 10 mins until crisp. Add chestnuts and fry until they are beginning to colour and coated in the fat. Pour away excess fat, then tip bacon and chestnuts into a bowl to cool.
- Beat butter to soften with a spatula, then stir in the bacon and chestnuts. Season with black pepper, then store in fridge. This can be made up to 3 days ahead or frozen for 1 month. Defrost in fridge overnight.
- To serve, place sprouts in a microwaveable bowl, pour in 100ml water, cover with cling film and pierce a few times. Microwave on High (850W) for 16-18 mins, stirring twice during cooking, or cook in a pan of boiling water for 5 mins. Drain and tip into a warm serving dish, then dot the butter over to melt. Toss through and serve.
Nutrition Facts : Calories 241 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.72 milligram of sodium
BRUSSELS SPROUTS AND CHESTNUTS WITH BLUE CHEESE
Categories Milk/Cream Side Sauté Thanksgiving Quick & Easy Blue Cheese Fall Chestnut Brussels Sprout Boil Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Heat olive oil in large nonstick skillet over medium-high heat. Add shallots and sauté 1 minute. Add brussels sprouts and chestnuts. Sprinkle with salt and pepper and sauté 1 minute. Add broth and bring to boil. Reduce heat, cover, and simmer until brussels sprouts are almost tender, about 5 minutes. Uncover and boil until almost all liquid evaporates, about 4 minutes. Add cream and boil until brussels sprouts and chestnuts are coated with cream, stirring frequently, about 3 minutes. Mix in chives. Season with salt and generous amount of pepper. Transfer to bowl. Sprinkle with cheese and serve.
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