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Chestnutty Brussels Sprouts

Chestnutty Brussels Sprouts
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So winterish and delicious at the same time. My new addition to this beautiful vegetable – Chestnutty Brussels Sprouts. Bacon, chestnuts, Brussels sprouts and creamy sauce. Nothing more, nothing less. This humble and luxurious dish is a perfect fix for any easy lunch or as a side dish to grilled and roasted meats. Awesome with baked potatoes and a glass of dry white wine. Cheers to winter!

Total Time: 20 minutes

Shopping List

500g of Brussels sprouts, cleaned, washed
Sea salt
A splash of olive oil
2 handfuls of good quality bacon, sliced
150g of edible baked or cooked chestnuts
A pinch of cayenne pepper
1 cup of sour cream or crème fraîche

Baked bread or potatoes to serve with


Cook the Brussels sprouts in a medium deep pan filled with salted hot boiling water until al dente, for about 10 minutes.

Next, take them out and put under cold water. Drain and halve some of them if they are bigger. Set aside.

Heat up a splash of olive oil in a medium frying pan and add bacon on high heat.

Chestnuts in. Sprinkle with cayenne pepper and sauté for about 2 minutes.

Stir in the sprouts and continue until all gets beautiful golden and smelly, for 1 more minute.

Lower the heat to medium and pour in the cream. Reduce and simmer until the mixture gets nicely sticky. Taste.

Serve warm with a glass of white.

Makes 4 serves.

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