Roasted Brussels Sprouts With Bacon And Chestnuts Recipes

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ROASTED BRUSSELS SPROUTS WITH BACON



Roasted Brussels Sprouts with Bacon image

Roasted Brussels sprouts with bacon from KS.

Provided by g'ma

Categories     Fruits and Vegetables     Vegetables     Brussels Sprouts     Roasted

Time 55m

Yield 4

Number Of Ingredients 8

1 pound Brussels sprouts, trimmed
6 slices bacon, cut into 1/2-inch pieces
1 medium red onion, diced
1 teaspoon extra-virgin olive oil
½ teaspoon garlic powder
½ teaspoon cayenne pepper
½ teaspoon sea salt
¼ cup pine nuts

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  • Mix Brussels sprouts, bacon, onion, olive oil, garlic powder, cayenne, and salt together in a large bowl. Spread evenly on the prepared baking sheet.
  • Roast in the preheated oven until bacon is crispy and reaches 145 degrees F (63 degrees C), about 40 minutes, stirring after 20 minutes.
  • Remove from the oven. Toss with pine nuts and serve.

Nutrition Facts : Calories 194.7 calories, Carbohydrate 14.5 g, Cholesterol 15.1 mg, Fat 11.6 g, Fiber 5.3 g, Protein 11.4 g, SaturatedFat 2.8 g, Sodium 567.6 mg, Sugar 4 g

ROASTED BRUSSELS SPROUTS WITH BACON & CHESTNUTS



Roasted Brussels sprouts with bacon & chestnuts image

Try a new approach to cooking these traditional winter greens. Bake your sprouts with nuts and bacon lardons - great for a roast with all the trimmings.

Provided by Good Food team

Categories     Dinner, Side dish

Time 45m

Number Of Ingredients 4

1 ½kg Brussels sprouts, trimmed
200g vacuum-packed chestnuts, roughly chopped in half
200g smoked bacon lardons
1 tsp vegetable oil

Steps:

  • Heat oven to 220C/200C fan/gas 7. Bring a large pan of water to the boil, add the sprouts and cook for 5 mins. Drain and refresh in cold water.
  • Toss the sprouts with all the other ingredients in a bowl and season with a pinch of salt and a good grinding of black pepper. Tip onto a large baking tray in a single layer. Put in the oven and roast for 30 mins, tossing halfway through, until the bacon is crispy and the sprouts are golden and tender.

Nutrition Facts : Calories 188 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium

BRUSSELS SPROUTS WITH BACON & CHESTNUTS



Brussels sprouts with bacon & chestnuts image

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

Provided by Good Food team

Categories     Side dish

Time 30m

Number Of Ingredients 4

1 ¼kg Brussels sprouts, trimmed (or if buying pre-trimmed, buy 1 kg)
6 rashers smoked streaky bacon, cut into bite-sized pieces (or use more, if you like)
200g vacuum-packed chestnuts
50g butter

Steps:

  • 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.

Nutrition Facts : Calories 196 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 8 grams protein, Sodium 0.61 milligram of sodium

BRUSSELS SPROUTS WITH BACON, CHESTNUTS, AND CREAM



Brussels Sprouts with Bacon, Chestnuts, and Cream image

At Thanksgiving, I caramelize brussel sprouts which brings out their buttery, mellow flavors. In this recipe, they meld together with bacon or pancetta, cream, onions and olives to make a spectacularly interesting dish.

Provided by Jonathan Waxman

Categories     side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 15

8 ounces pancetta, salt cured Italian bacon
1 yellow onion
2 tablespoons olive oil
1 1/2 pounds Brussels sprouts
1 tablespoon unsalted butter
Kosher salt
Freshly ground black pepper
8 ounces jar chestnuts
1 cup pitted green olives, preferably Sicilian
2 cloves garlic
3 tablespoons unsalted butter
1 cup heavy cream
1/4 cup water
4 fresh sage leaves, chopped, optional
1 1/2 teaspoons fresh thyme leaves, chopped, optional

Steps:

  • Heat a large, heavy-bottomed skillet over medium heat. Cut the pancetta into ½-inch dice; dice the onions. Add the pancetta, onion, and 1 tablespoon olive oil to the pan and cook until brown, 5-8 minutes. Trim and halve the Brussels sprouts.
  • Smash the garlic cloves, then chop finely. Move the pancetta and onion to the sides of the pan. Add the remaining olive oil and the Brussels sprouts, cut-side down, to the center of the pan. Then add 1 tablespoon butter.
  • Season evenly with salt and pepper.
  • Add the chestnuts, olives, and garlic, and stir. Cook, stirring occasionally, until golden brown, 6-7 minutes.
  • Add the remaining butter, cream, and water. Add the sage and thyme (optional). Reduce the heat and simmer until the Brussels sprouts are tender and the liquid has thickened, 10-15 minutes. Serve hot.

BRILLIANT BRUSSELS



Brilliant brussels image

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.

Provided by Jamie Oliver

Categories     Sides     Jamie Magazine     Vegetables     Christmas     British     Vegetable sides

Time 55m

Yield 12

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 126 calories, Fat 6.8 g fat, SaturatedFat 2.7 g saturated fat, Protein 4.8 g protein, Carbohydrate 12 g carbohydrate, Sugar 5.5 g sugar, Sodium 0.4 g salt, Fiber 4.5 g fibre

BRUSSELS SPROUTS WITH BACON AND CHESTNUTS



Brussels Sprouts With Bacon and Chestnuts image

Provided by Mark Bittman

Categories     weekday, side dish

Time 15m

Number Of Ingredients 5

chopped bacon
chopped brussels sprouts
onion and chestnuts
olive oil
breadcrumbs

Steps:

  • Heat oven to 375. Put chopped bacon in an ovenproof skillet with chopped brussels sprouts, onion and chestnuts. Toss with olive oil, and put in the oven; roast, tossing occasionally, until tender. Nice with breadcrumbs on top.

BRUSSELS SPROUTS WITH WATER CHESTNUTS



Brussels Sprouts with Water Chestnuts image

This reliable recipe dates back to the 1970s. A dash of nutmeg adds interest to the fast-to-fix combination of buttery brussel sprouts and crunchy water chestnuts.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 5

1 pound fresh brussels sprouts
3 tablespoons butter
1/2 cup sliced water chestnuts
1/4 teaspoon salt
Dash pepper and ground nutmeg

Steps:

  • Remove any loose leaves and trim stem ends of brussels sprouts. Cut an "x" in the core end of each with a sharp knife. , Place sprouts in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender., In a large skillet, melt butter. Add the water chestnuts, salt, pepper and nutmeg; heat through. Stir in brussels sprouts.

Nutrition Facts : Calories 89 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 176mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

BRUSSELS SPROUTS WITH CHESTNUTS



Brussels Sprouts with Chestnuts image

A holiday tradition at my house.

Provided by Tallgirl6234

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 1h

Yield 8

Number Of Ingredients 6

1 pound fresh chestnuts
1 pound Brussels sprouts, halved
3 tablespoons butter
2 shallots, minced
salt and ground black pepper to taste
1 pinch ground nutmeg, or to taste

Steps:

  • Score the flat side of each chestnut with an X. Place the chestnuts into a large pot filled with water and bring to a boil. Cook for 10 minutes, then remove chestnuts from the pot. Allow to cool slightly, then peel outer shell and brown skin. Return chestnuts to the pot and continue to boil over medium heat until tender, 20 to 25 minutes. Drain and set aside.
  • Meanwhile, bring another large pot of lightly salted water to a boil. Add the Brussels sprouts, and cook uncovered until tender, 7 to 10 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the Brussels sprouts are cold, drain well, and set aside.
  • Heat the butter in a skillet over medium heat. Stir in the shallots; cook and stir until the shallots has softened and turned translucent, about 5 minutes. Stir in the chestnuts and Brussels sprouts. Season with salt, pepper, and nutmeg. Continue cooking and stirring until heated through, about 5 minutes.

Nutrition Facts : Calories 183.5 calories, Carbohydrate 32.3 g, Cholesterol 11.4 mg, Fat 5.3 g, Fiber 2.3 g, Protein 3.2 g, SaturatedFat 2.9 g, Sodium 47.5 mg, Sugar 7.7 g

ROASTED CHESTNUTS AND BRUSSELS SPROUTS



Roasted Chestnuts and Brussels Sprouts image

Provided by Food Network

Time 50m

Yield 8 servings

Number Of Ingredients 6

2 pounds chestnuts
1 1/2 pounds Brussels sprouts, trimmed
4 tablespoons unsalted butter
2 tablespoons minced shallots
1/4 cup minced fresh herbs
Salt and freshly ground pepper to taste

Steps:

  • Preheat oven to 400 degrees.
  • With a sharp knife, score each chestnut 1/4-inch deep all around. Arrange them in one layer in a baking pan and roast for 20 minutes, or until shells have just opened. Peel off both layers of skin with a knife while the nuts are still hot. In a large saucepan of boiling, salted water, cook the Brussels sprouts for 12 to 15 minutes, or until tender. Drain and refresh with cold water. Then thinly slice the cooled Brussels sprouts.
  • In a large skillet set over moderately high heat, melt the butter, add the shallots and cook, stirring, 2 minutes. Add the chestnuts, Brussels sprouts, herbs, and salt and pepper, and saute for 2 to 3 minutes, or until heated through.

BRUSSELS SPROUTS WITH CHESTNUTS AND BACON



Brussels Sprouts with Chestnuts and Bacon image

Categories     Nut     Vegetable     Side     Sauté     Christmas     Thanksgiving     Bacon     Winter     Chestnut     Brussels Sprout     Christmas Eve     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 4

1 1/2 pounds brussels sprouts, trimmed, halved
6 bacon slices, coarsely chopped
2 1/4 cups peeled roasted chestnuts (about 1 1/4 pounds) or jarred chestnuts (about 12 ounces), halved
1/2 cup water

Steps:

  • Cook brussels sprouts in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain.
  • Sauté chopped bacon in heavy large skillet over medium-high heat until crisp, about 4 minutes. Using slotted spoon, transfer bacon to paper towels and drain.
  • Heat bacon drippings in skillet over medium-high heat. Add brussels sprouts and chestnuts and sauté until brussels sprouts begin to brown, about 5 minutes. Add 1/2 cup water and cook until brussels sprouts are tender and most of liquid is absorbed but mixture is still moist, about 3 minutes longer. Stir in bacon. Season to taste with salt and pepper and serve.

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