The perfect side dish to accompany a Christmas roast, this classic recipe is delicious and nutritious! Packed with wholesome ingredients but tasting totally decadent at the same time, it'll convince many who are unsure about sprouts.
- 50 g (1/2 stick) salted butter (or use unsalted and add a generous pinch of salt)
- 200 g (2 cups) Brussels sprouts (fresh or frozen defrosted), finely shredded
- 125 g (4.5 oz) bacon lardons
- 185 g (1 and 1/2 cups) cooked chestnuts, quartered
- freshly grated Parmesan, to serve, optional
- coarsely ground black pepper, to serve
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First, brown the butter: Place a frying pan over medium-high heat and add the butter. Allow to melt and foam, then turn the heat down to low and keep a close eye on it. When the butter just starts to smell nutty and starts to turn a golden colour, add the shredded sprouts and fry for 5-10 mins, until soft and just starting to caramelise. Add the bacon and fry for a further 2-3 mins, until the bacon is cooked and starting to crisp up. Throw in the chestnuts for the last minute to heat through, then take off the heat and sprinkle generously with Parmesan (if using) and black pepper. A grating of nutmeg wouldn't go amiss here either!