BRUSSELS SPROUTS WITH BACON, CHESTNUTS, AND CREAM
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
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.
BRUSSELS SPROUTS WITH CHESTNUTS AND BACON
Categories Nut Vegetable Side Sauté Christmas Thanksgiving Bacon Winter Chestnut Brussels Sprout Christmas Eve Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 4
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.
BRUSSELS SPROUTS WITH BACON & CHESTNUTS
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
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 CHESTNUTS
A holiday tradition at my house.
Provided by Tallgirl6234
Categories Side Dish Vegetables Brussels Sprouts
Time 1h
Yield 8
Number Of Ingredients 6
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
BRUSSELS SPROUTS WITH CHESTNUTS AND DOUBLE-SMOKED BACON
Make and share this Brussels Sprouts With Chestnuts and Double-Smoked Bacon recipe from Food.com.
Provided by Timothy H.
Categories Vegetable
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- To peel a chestnut, cut a large X into one side of the shell, cutting all the way through the tough membrane. (If you don't, the chestnut will blow up in your oven. Imagine popcorn the size of a ping-pong ball!)
- Put the chestnuts in a shallow pan and bake in a preheated 325°F oven until the shells curl along the cuts and the outsides are nicely toasted (about 15 minutes). Cool slightly (they're easier to peel while they're still warm) and remove the shells.
- Rub in a clean kitchen towel to remove as much as possible of the dark, bitter membrane.
- Fill a large pot with water and bring to a boil over high heat. Add enough salt until the water is salty tasting. Prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Cook Brussels sprouts in boiling water until crisp-tender, about 4 to 5 minutes; they will still have some bite to them. Drain sprouts and place in ice bath.
- When cool, remove sprouts from ice water, halve lengthwise, and set aside. Place a large sauté pan over medium heat. Add bacon in a single layer and cook over medium heat until fat is rendered and bacon is golden brown, about 10 minutes.
- Remove bacon with a slotted spoon and set aside; reserve pan drippings.
- Add onions to the pan and reduce heat to low. Cook onions, stirring occasionally, until they turn a deep golden color, about 8 to 10 minutes. Add chestnuts and cook, stirring occasionally, until thoroughly heated and well coated with bacon fat, about 2 minutes.
- Increase heat to high and add bacon and Brussels sprouts and stir well. Add chicken broth and cover. The contents will quickly come to a boil. Reduce heat to low and cook until Brussels sprouts are heated through. Stir in butter and season with salt and pepper.
- Sprinkle with thyme and serve.
Nutrition Facts : Calories 133.7, Fat 8.6, SaturatedFat 3.2, Cholesterol 13.5, Sodium 153.2, Carbohydrate 10.8, Fiber 2.8, Sugar 3.3, Protein 5.3
BRUSSELS SPROUTS WITH CHESTNUTS
Categories Dairy Nut Vegetable Side Thanksgiving Vegetarian Quick & Easy High Fiber Fall Chestnut Brussels Sprout Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Bring butter, salt, pepper, and 1 cup water to a boil over high heat in a deep 12-inch heavy skillet, then add Brussels sprouts and simmer, partially covered, stirring occasionally, until crisp-tender, 6 to 8 minutes. Remove lid and boil over moderately high heat until water is evaporated and sprouts are lightly browned, 3 to 4 minutes. Add cream and remaining 1/4 cup water and bring to a boil, stirring. Add chestnuts, then reduce heat and simmer, stirring occasionally, until heated through, about 2 minutes.
ONE-PAN ROASTED PORK LOIN DINNER WITH BACON, BRUSSELS SPROUTS AND RED POTATOES
A hearty, one-pan meal that's ready in just 50 minutes, our roasted pork loin dinner includes bacon, Brussels sprouts and red potatoes.
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 450°F. Lightly oil 16x11-inch roasting pan with 1 tablespoon olive oil.
- Arrange garlic, onion, Brussels sprouts, potatoes and sage leaves in pan. Sprinkle with salt and pepper; toss.
- Place pork loin over vegetables. Season with salt and pepper. Top vegetables and pork with bacon.
- Roast 30 minutes, tossing sprouts and potatoes every 15 minutes so they roast evenly, or until meat thermometer inserted in center of thickest part of pork reads 145°F.
- Remove from oven; place pork on cutting board. Cover loosely with foil; let stand 8 to 10 minutes. Return pan with vegetables to oven; roast 10 minutes longer.
- Cut pork into 1/2-inch-thick slices. Serve with roasted vegetables.
Nutrition Facts : Calories 530, Carbohydrate 44 g, Cholesterol 115 mg, Fat 3, Fiber 8 g, Protein 48 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 5 g, TransFat 0 g
BRUSSELS SPROUTS WITH CHESTNUT BACON BUTTER
The perfect recipe to make Brussels sprouts irresistible (trust us)
Provided by Cathryn Evans
Categories Dinner, Lunch, Side dish, Vegetable
Time 50m
Number Of Ingredients 4
Steps:
- Fry bacon in a hot pan without any oil for 10 mins until crisp. Add chestnuts and fry until they are beginning to colour and coated in the fat. Pour away excess fat, then tip bacon and chestnuts into a bowl to cool.
- Beat butter to soften with a spatula, then stir in the bacon and chestnuts. Season with black pepper, then store in fridge. This can be made up to 3 days ahead or frozen for 1 month. Defrost in fridge overnight.
- To serve, place sprouts in a microwaveable bowl, pour in 100ml water, cover with cling film and pierce a few times. Microwave on High (850W) for 16-18 mins, stirring twice during cooking, or cook in a pan of boiling water for 5 mins. Drain and tip into a warm serving dish, then dot the butter over to melt. Toss through and serve.
Nutrition Facts : Calories 241 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.72 milligram of sodium
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