Brussels sprouts have a pretty unfair bad reputation. They’re known as vegetables the kids will never eat, but not anymore. With proper seasoning and some delicious additions, these veggies can actually be an irresistible side dish. Brussels sprouts with bacon and chestnuts have been updated and improved, and are full of smoky, sharp flavour.
Brussels sprouts with bacon and chestnuts
- 500g Brussels sprouts, halved and thinly sliced
- 250g bacon bits
- 1 red onion, chopped
- 100g tinned chestnuts, drained and quartered
- 60ml (¼ cup) good-quality chicken stock
- salt and freshly ground black pepper, to taste
- lemon wedges, to serve
Cook the Brussels sprouts in lots of salted, boiling water for about 2 minutes.
With a ladle, remove the sprouts and place in ice water. Chill thoroughly and drain.
Sauté the bacon over medium heat until just crispy. Remove and set aside.
In the same frying pan, add the onions and sauté until just browned. Return the bacon to the pan with the sprouts and chestnuts.
Mix in the stock, toss to combine and season. Cook over high heat for about 3 minutes.
Serve hot with lemon wedges and a squeeze of lemon juice just before serving.