Sprouts with crispy bacon crumbs and chestnuts
Serves: 8-10
Prep time: 25 minsTotal time: 
Recipe photograph by Martin Poole
Sprouts with crispy bacon crumbs and chestnuts
It wouldn’t be Christmas without Brussels! Any leftovers make a great bubble and squeak
Serves: 8-10
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
154Kcal
Fat
8gr
Saturates
3gr
Carbs
12gr
Sugars
4gr
Fibre
5gr
Protein
5gr
Salt
0.4gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 600g Brussels sprouts, trimmed
- a couple of handfuls of ice cubes
- 1 tbsp vegetable oil
- 3 rashers of smoked streaky bacon, finely shredded
- 30g fresh breadcrumbs
- 30g unsalted butter
- 150g cooked and peeled chestnuts, roughly chopped
Step by step
Get ahead
Prepare to the end of step 3 the day before. Keep the drained sprouts in a covered bowl in the fridge, and the bacon crumbs in an airtight container at cool room temperature.
- Add the sprouts to a large pan of boiling salted water. Return to the boil and cook for 6-7 minutes until tender but still with a little bite. Meanwhile, add the ice cubes to a large bowl of cold water.
- Drain the sprouts into a colander and rinse briefly with cold water. Tip into the bowl of iced water and leave to cool completely, then drain really well. Cut any larger sprouts in half from top to bottom.
- Add the oil and chopped bacon to a frying pan. Cook over a medium heat until starting to turn golden brown. Add the breadcrumbs and cook, stirring, for 5-10 minutes until crisp (don’t use too high a heat or they may burn). Cool and set aside.
- When ready to reheat, melt the butter in a large pan. When foaming, add the chestnuts and drained sprouts. Heat, stirring occasionally, for 8-10 minutes until piping hot. Season and serve in a warmed dish, scattered with the crispy bacon crumbs.
