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Super sprouts

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A souped-up version of Brussels sprouts - ideal at Christmas or with any roast dinner.
Serves
8
Prep
15 minutes
Cook
15-20 minutes
Each 97g serving contains (excludes serving suggestion)
KCal
129
Carbs
10.9g
Fibre
4.4g
Protein
4.6g
Fat
6.4g
Saturates
2.20g
Sugars
3.3g
Salt
0.40g
Portion Fruit & Veg
1
Ingredients
Ingredients
450g Brussels sprouts, washed and outer leaves removed
1 tbsp butter
1 tbsp sunflower oil
4 rashers lean bacon, chopped
200g vacuum-packed, cooked and peeled chestnuts
freshly ground black pepper
Method
  1. Cook the sprouts in boiling water for 10–15 mins until tender. Drain.
  2. In a separate pan, heat the butter and oil, and then fry the bacon for 3–4 mins until crisp.
  3. Add the sprouts and chestnuts. Heat through, season and serve.
Chefs tips
  • You could cook the sprouts in advance, then plunge them into cold water to stop them cooking further. Then just add to the bacon along with the chestnuts and heat for a little longer (2–3 mins) to warm them back up.
  • For a vegan version, use olive oil in place of butter and a few shredded sun-dried tomatoes and 5g walnut pieces instead of bacon.
  • Freezing instructions: Freeze in portions then defrost in the microwave. Heat until piping-hot, stirring regularly. Eat immediately and discard any leftovers.
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