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
ROASTED BRUSSELS SPROUTS WITH POTATOES AND BACON
This is a great vegetable dish if you like Brussels. I liked them, but hated the smell of the house after cooking them the usual way. I ran across this recipe in a magazine and thought that maybe they wouldn't smell so bad if they were roasted. I was right! These are yummy....even if you don't like Brussels. Give 'em a try! I know onions would work in place of shallots, especially a sweet onion. Also, I couldn't find baby Yukons, so cut mediums in pieces about the size of the Brussels.
Provided by softshellcrab
Categories Potato
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 450 deg.
- Combine the potatoes, Brussels sprouts, shallots and bacon in large bowl; toss with the oil. Sprinkle with the salt and pepper and toss again.
- Transfer to a 10 x 15 Pyrex dish and roast (I used my non-stick roasting pan), stirring every 15 minute until the veggies are tender and well browned (35 to 40 min.).
- Combine melted butter and lemon juice in a small bowl and pour over veggies and toss to coat.
- Serve immediately.
BRAISED CHESTNUTS AND BRUSSELS SPROUTS
Make and share this Braised Chestnuts and Brussels Sprouts recipe from Food.com.
Provided by Abe ray
Categories Vegetable
Time 32m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- put a large pot of water to boil the chestnuts.
- cut a x in the shell of the chestnuts(but not the meat of the chestnuts or course).
- boil the chestnuts for 5 minuites.scoop them out of the water with a strainer or a slotted spoon.
- whil the chestnuts are still hot carefully pull off the outer shells.peel off as much of the shell as you can.if some of the nuts will not give up on there shells reheat then try again.
- trim the bottoms of the brussels sprouts.pull away any loose or damaged leaves.
- put 2 quarts of water and the salt in a large saucepan & bring to a boil.
- add the brussels sprouts & boil for 4-5 minuites or until they can be peirced with a fork.
- drain the sprouts & rinse in cold water to halt the cooking proccess.
- put the peeled chestnuts in a large saute pan with the broth and simmer for 5 minuites.don't let the broth boil too hard,this can cause the chestnuts to fall apart.
- when the chestnuts are tender,add the brussels sprouts & cook uncovered fore another 5 minuites.
- serve warm.
Nutrition Facts : Calories 182.2, Fat 1.6, SaturatedFat 0.3, Sodium 2476.8, Carbohydrate 39, Fiber 2, Sugar 1.4, Protein 4
BRAISED BRUSSELS SPROUTS WITH BACON AND CHESTNUTS
Make and share this Braised Brussels Sprouts With Bacon and Chestnuts recipe from Food.com.
Provided by threeovens
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cut an "X" on the bottom of each stem end of the Brussels sprouts and peel away any leaves that are discolored or loose.
- Steam the Brussels sprouts in a covered pot, over rapidly boiling water, until tender, about 8 to 10 minutes.
- Quarter each sprout lengthwise and set aside.
- In a dry skillet, over medium heat, render the fat from the bacon, about 5 minutes; add the minced shallot and cook 1 minute.
- Add the chestnuts and chicken broth, cover, and simmer until chestnuts are tender and sweet, about 10 minutes.
- Add vinegar, Brussels sprouts, and cook about 5 minutes; season to taste with salt and pepper and a little more vinegar, if needed.
Nutrition Facts : Calories 222.6, Fat 5.5, SaturatedFat 1.6, Cholesterol 5.4, Sodium 290.8, Carbohydrate 38.3, Fiber 4.4, Sugar 3.1, Protein 7.5
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
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