Brussels Sprouts with Bacon & Pink Peppercorns
Put Brussels sprouts back on your Christmas menu this year with these easy to prepare little flavour bombs. A nutritious side dish that everyone can enjoy.
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Servings: 8
Calories: 122kcal
Equipment
- Chopping Board
- Sharp Knife
- Sauté Pan (Frying Pan)
- Wooden Spoon or Spatula
Ingredients
- 800 g Brussels Sprouts Washed, patted dry, trimmed and quartered
- 0.5 tbsp Extra Virgin Olive Oil
- 4 Rashers Smoked Streaky Bacon
- 1 tbsp Fresh Rosemary Finely chopped
- 100 g Cooked Chestnuts
- 1 tsp Sea Salt
- 0.5 tsp Pink Peppercorns Crushed
Instructions
- Prepare all your ingredients and get your equipment ready.
- Wash and dry your brussels sprouts with a clean tea towel. Click off any shoddy outer leaves and chop into quarters.
- Chop your bacon into 1cm strips. Heat the olive oil in a large frying pan on medium-high heat and fry the bacon until it’s starting to crisp up, usually about 3 minutes. Now, add the rosemary and fry with the bacon for another 2 minutes.
- Now, add the Brussels sprouts to the pan and give them a good stir to coat them with bacon fat and rosemary, and let them cook away for about 12 minutes. You want them to catch at the bottom of the pan, start to caramelise and crisp up, so only toss them every 3-5 minutes.
- Add the chestnuts and season with salt and pink peppercorns. Cook for another 3 minutes or so until the Brussels sprouts have softened and have a lovely crispy exterior. You want the Brussels sprouts to have a nice bite, but be cooked through.
- Pour in the honey and give everything one final toss until every bite is coated. Now, serve and enjoy!
Nutrition
Calories: 122kcal | Carbohydrates: 15g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 389mg | Fiber: 4g | Sugar: 2g
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