Brilliant brussels

Name: Brilliant brussels
Total time: 55 min
Yield: 12
Cuisine: british
Ingredients: 2 onions; ½ a bunch of fresh sage (15g); 6 rashers of higher-welfare smoked streaky bacon; olive oil; 200 g vac-packed chestnuts roasted and peeled (shelled weight); 1 kg Brussels sprouts; 2 large knobs of unsalted butter

“I know sprouts can be divisive, but this recipe is so delicious. Chestnuts give it a holiday vibe. If there’s anyone roasting them in your town, buy theirs! You can do this on the day, or on Christmas Eve. ”

Serves 12

Cooks In55 minutes

DifficultyNot too tricky

Jamie Magazine Vegetables Christmas British Sides Vegetable sides

Nutrition per serving

Calories 126 6%
Fat 6.8g 10%
Saturates 2.7g 14%
Sugars 5.5g 6%
Salt 0.4g 7%
Protein 4.8g 10%
Carbs 12g 5%
Fibre 4.5g -

Of an adult's reference intake

Jamie Magazine

By Jamie Oliver

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Ingredients

2 onions
½ a bunch of fresh sage , (15g)
6 rashers of higher-welfare smoked streaky bacon
olive oil
200 g vac-packed chestnuts , roasted and peeled (shelled weight)
1 kg Brussels sprouts
2 large knobs of unsalted butter

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Jamie Magazine

By Jamie Oliver

Tap For Ingredients

Method

Peel and chop the onions, then pick and finely chop the sage leaves.
Place a large pan on a high heat to get nice and hot. Slice the bacon into chunky strips and put in the pan with a drizzle of oil, then immediately turn the heat down to medium. Fry for a few minutes, or until lightly golden, then crumble in the chestnuts.
Fry for about 5 minutes, or until deep golden, then add the onions and sage. Turn the heat down to low and cook slowly for about 30 minutes, stirring occasionally.
Meanwhile, trim the Brussels and peel away any tatty outer leaves, halving any larger ones through the core and keeping the smaller ones whole.
Place the Brussels in a large saucepan over a high heat for a couple of minutes, then, once the pan is nice and hot, cover with boiling salted water.
Boil for 5 minutes, or until just tender but with a little bite. Taste to check – they should be slightly undercooked.
Drain the Brussels, then stir through the chestnut mixture, scraping up any lovely sticky bits from the bottom of the pan.
Add the butter and season to perfection, then serve right away, or cover and store in the fridge, reheating in the pan when needed.