Brussels Sprouts with Bacon and Chestnuts
The recipe that wins over sprout sceptics: crisp-edged sprouts fried with smoky bacon and sweet chestnuts in 15 minutes.
AI assistance: the introduction, ingredient list, method, tips and FAQ on this page were drafted with an AI writing tool, working from long-established traditional methods. Named editor who reviewed it: owner to supply How we work
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Makes
- 6 servings
- Difficulty
- Easy
- Course
- Side
- Cuisine
- British
Most people who say they hate sprouts have only had them boiled grey. Halved and fried until the cut sides catch, they turn sweet and nutty, and with smoky bacon and soft chestnuts they become one of the best things on the Christmas plate.
Ingredients
- 500 g Brussels sprouts, trimmed and halved
- 150 g smoked bacon lardons or chopped streaky bacon
- 180 g cooked, peeled chestnuts, roughly chopped
- 15 g butter
- ground black pepper
Equipment
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Method
- 1
Cook the sprouts in boiling salted water for 3 minutes, then drain well.
- 2
Fry the bacon in a large frying pan until crisp and the fat has run.
- 3
Add the butter and the sprouts, cut side down, and fry for 5–6 minutes without moving them too much, until browned.
- 4
Stir in the chestnuts and fry for 2 minutes more until hot. Season with pepper and serve.
Tips
Blanch the sprouts the day before and keep them in the fridge, then fry at the last minute. See our Christmas dinner oven plan for timing.
If it goes wrong
| Problem | Likely cause | Fix |
|---|---|---|
| Soggy sprouts | Boiled too long | Blanch for only 3 minutes, then fry |
| No browning | Pan crowded or sprouts wet | Drain well and use a large pan |
Frequently asked questions
How do I make sprouts taste less bitter?
Avoid overcooking them. A short blanch followed by frying or roasting brings out their sweetness.
Can I make this vegetarian?
Yes. Leave out the bacon and fry the sprouts in butter with a little garlic and lemon zest.
Do I need to cut a cross in the base of sprouts?
No. It is an old habit; halving them cooks them evenly.
Guides for this recipe
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Card photos: Copper pans and a kettle on an old kitchen range, Silar via Wikimedia Commons, CC BY-SA 4.0, cropped; A small stainless steel saucepan with a lid, Cooks & Kitchens from Darlington, UK via Wikimedia Commons, CC BY 2.0, cropped; A cast iron skillet, NMorales (WMF) via Wikimedia Commons, CC BY-SA 4.0, cropped; An apple crumble in a glass baking dish, Jonathan Harker via Wikimedia Commons, CC BY 4.0, cropped; Scones split and topped with clotted cream and strawberry jam, Andy Li via Wikimedia Commons, CC0; A golden, crimped Cornish pasty on a plate, David Johnson [1] via Wikimedia Commons, CC BY-SA 3.0, cropped. All credits: image credits.