Brussels Sprouts with Chestnuts & Lardons

Cooking time
Serves6-8 people
Gluten-free diets
Brussels Sprouts with Chestnuts & Lardons

Brussels sprouts are a Christmas essential. Sizzle them with creamy chestnuts and crisp lardons. Finish with a swirl of butter. Even sprout haters will be impressed.

1 rating


  • 800g Brussels sprouts
  • 200g chestnuts, cooked & peeled
  • 2 garlic cloves
  • 200g unsmoked bacon lardons
  • 50g butter

Prep 15 mins | Cook: 15 mins

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1. Wash the Brussels sprouts and trim off the stalky ends so they’re neat and flat. Pull off any torn outer leaves. Halve or quarter the sprouts, or leave them whole, so they’re all roughly the same size. Roughly chop the chestnuts. Peel and finely grate or crush the garlic.
2. Warm 1 tbsp oil in a deep frying pan or wok (or casserole dish if your pans are a bit shallow). When it’s hot, add the lardons. Cook for 5 mins, stirring often, till they’re just crisp.
3. Add the sprouts and garlic. Stir and fry for 4-5 mins till the sprouts have started to pick up a little colour.
4. Pour in 150ml water. Simmer for 2 mins, stirring once or twice, then add the chopped chestnuts. Simmer for another 3-4 mins, stirring often, till the sprouts are just tender and the water has evaporated.
5. Take the sprouts off the heat. Add the butter and toss it through to melt it. Taste and season with salt and pepper, if you think they need it. Spoon into a warm dish and serve.
6. Love Your Leftovers
Leftover Brussels will keep in the fridge in a sealed container for up to 3 days. They’re great used to make classic bubble ‘n’ squeak. Boil and roughly crush a few potatoes, then tip them into a frying pan with the leftover Brussels, a glug of olive oil and a good pinch of salt and pepper. Fry, stirring often, for 10-15 mins till golden. Serve with poached eggs.
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