brussles sprouts

A classic Christmas combination – and it counts as two of your 5-a-day

Brussels sprouts with bacon &amp; chestnuts

¼kg Brussels sprouts,trimmed (or if buying pre-trimmed, buy 1 kg)

rashers smoked streaky bacon,cut into bite-sized pieces (or use more, if you like)

vacuum-packed chestnuts

butter

Bring a large pan of salted water to the boil, then tip in 1 ¼ kg trimmed Brussels sprouts. Once back to the boil, cook for 5 mins. Drain, run under the cold tap until cold, then drain again.

Heat a large frying pan, add 6 rashers smoked streaky bacon, cut into bite-sized pieces, and gently fry for 10 mins until crisp and golden.

Tip out of the pan, leaving the fat behind, then add 200g chestnuts and fry over a high heat for about 5 mins until tinged. Tip out of the pan.

Add the Brussels sprouts to the pan with a splash of water, then cover and finish cooking over a medium heat for about 5 mins, stirring now and again, until just tender.

Uncover, turn up the heat, then add most of the 50g butter and sauté the sprouts for 2 mins more.

Tip in the bacon and chestnuts, season generously with salt and pepper, then serve with the last knob of butter on top.

Bored of boiled sprouts? Try them stir-fried with a chilli kick. Great with roast pork or turkey

Spicy stir-fried sprouts

Brussels sprout

sunflower oil

chilli

garlic

ginger

soy sauce

Cook the sprouts in boiling salted water for 3 mins, then drain. Heat the oil in a wok, then stir-fry the chilli, garlic and ginger for 1 min. Add the sprouts, cook for 2 mins, then drizzle with the soy sauce. Give everything a final toss before serving.

Roasted vegetables (like these Brussels sprouts and sweet potatoes) are superior in almost every way; it&#39;s a fact. But they take up valuable oven space on holidays. Make them ahead of time and reheat!  Save on time and stress.  

Oven Roasted Sweet Potatoes and Roasted Brussels Sprouts Recipe

Brussels sprouts (trimmed)

sweet potato (1 pound)

garlic (smashed)

olive oil

cumin

garlic salt

salt

pepper (to taste)

red wine vinegar

thyme (fresh, to garnish)

Preheat your oven to 400 degrees F.

Trim your Brussels by cutting off the little brown end. If there are any yellow leaves, pull them off. Cut any large ones in half. Add to a large bowl.

Peel your sweet potato and chop into 1-2 inch pieces. Add to the large bowl.

Smash 2 cloves of garlic and add it to the bowl.

Pour 1/3 cup olive oil over the vegetables.

Add cumin, garlic salt, salt, and pepper to taste. Stir to coat.

(Line a large sheet pan with foil if you want super easy cleanup)

Drizzle a little olive oil onto the sheet pan and rub it all over the pan (or foil) with your hand. Or you could spray it really well with nonstick spray.

Pour the veggies onto the pan.

Roast at 400 for about 40-45 minutes. The veggies are done when they are brown and a fork slides into them easily.

Place the veggies in a serving bowl and toss with 1-2 tablespoons red wine vinegar to taste. Garnish with fresh thyme if you want. Eat hot!

My family and I didn't like these. I followed the recipe faithfully, but these flavors just don't belong together, at least in our estimation. I'll be looking for a different Brussel sprout and sweet potato recipe.

I have no idea what these tasted like because when you bake at 400 for 40 minutes, they were burned to a crisp. Totally inedible and had to go in the garbage. I have a regular gas stove.

Very good combination. Already had my oven on so this was perfect.  Love the flavors.  May try a smaller amount in our air fryer next time

I have been making this recipe for years and have probably made it 20+ times. Whenever I make it for guests they’re always surprised how amazing this combo tastes. Thank you so much for this fabulous recipe!

Sooo good, I make this and eat it with a poached egg on top!

I loved this recipe.  Loved the addition of the spices to give it an incredible flavor.  I added a red onion but in big chucks and it added another dimension of flavor!   Thank you for this recipe!

This recipe is absolutely delicious, with a few tweaks. These were a bit soggy, we like a little bite with our veggies. 40 minutes is just too long. Next time we'll try 30 minutes and see if that makes a difference. The flavor was there though.  Also, I added my own seasonings, some thick slices of onion,  and used balsamic vinegar at the end instead of the apple cider vinegar.  My kids still liked it, even with the veggies being overdone.

I have never been a Brussels sprouts lover. 
UNTIL NOW!!
I made these last night and thought, I hope my husband likes them because I probably won't. Then I grabbed a little piece of sweet potato and a little piece of crispy Brussels sprout off the pan and popped it in my mouth. HEAVEN. 15 minutes later, I had snacked half the pan. Our family of 2 adults and 5 kids had ZERO leftovers.
I am buying more ingredients today to make these again because I have a fever...and the only prescription is more sweet potatoes and Brussels sprouts.

https://content.jwplatform.com/videos/shUK0oP2.mp4

Roasted vegetables (like these roasted Brussels sprouts and sweet potatoes) are superior in almost every way; it’s a fact. But they take up valuable oven space on holidays. Make them ahead of time and reheat!  Save on time and stress.

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Top 3 brussles sprouts recipes from across the web

The most viewed brussles sprouts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed brussles sprouts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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