Roast sprouts with bacon, chestnuts and cream

Roast sprouts with bacon, chestnuts and cream
  • Serves icon Serves 4
  • Time icon Hands-on time 10 min. Oven time 25 min

Roast sprouts with bacon and chestnuts until the veg are just tender, then stir throughcr eam for an unapologetically decadent Christmas side dish.

Recipe taken from Ginger Pig Christmas Cook Book by Tim Wilson and Rebecca Seal (Mitchell Beazley £25) and tested by delicious.

No room in the oven? This recipe can be made on the hob. See Rebecca and Tim’s tips below.

Get prepping for the big day with our make-ahead Christmas sides.

Nutrition: Per serving

Calories
384kcals
Fat
27g (7.4g saturated)
Protein
15g
Carbohydrates
16g (7.4g sugars)
Fibre
7.2g
Salt
1.6g
Calories
384kcals
Fat
27g (7.4g saturated)
Protein
15g
Carbohydrates
16g (7.4g sugars)
Fibre
7.2g
Salt
1.6g

Ingredients

  • 500g brussels sprouts
  • 3 tbsp vegetable oil
  • 175g smoked bacon lardons (see Tips)
  • 125g cooked chestnuts, crumbled into halves
  • 5-6 tbsp single cream
  • Juice ½ small lemon

Method

  1. Heat the oven to 180°C fan/gas 6. Trim the sprouts, removing any tough stems and damaged outer leaves. Wash, then halve the largest (leave smaller sprouts whole to stop them becoming very soft during cooking). Tip the sprouts, oil, lardons and chestnuts onto a baking tray (or a large roasting tin where everything will fit in a single layer), then toss with a pinch of pepper, using your hands to ensure every sprout is coated in oil. Shuffle the sprout halves so most of them are cut-side down. Roast for 15 minutes.
  2. Remove from the oven and toss gently – you’ll notice some of the loose leaves are darkening (turning nutty in flavour). Return to the oven for 5-10 minutes, then taste one of the sprouts to check for doneness – it’s up to you whether you want them completely tender or with a bit of bite.
  3. Put the roasting tin over a medium heat and, once sizzling, add 4 tbsp of the cream. Remove from the heat, toss everything together, then add the remaining cream if it seems dry. Squeeze over a little lemon juice, toss again, then taste and add more lemon juice as needed – it shouldn’t be lemony, but the juice should bring welcome tartness. You probably won’t need salt because of the lardons. Finish with a pinch of black pepper.

delicious. tips

  1. Chunky 1cm lardons work best here, and you can trim the fat if there’s a lot, since this is a rich dish served as part of a rich meal.

    If you don’t have room in the oven, boil the sprouts for 2 minutes first, then drain and let them dry. Meanwhile fry the bacon and chestnuts until the lardons are crisp. Add the sprouts and fry for 4-5 minutes until they begin to colour. Add cream and lemon juice as above.

     

Recipe By

Ginger Pig

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