This easy Brussels sprouts with bacon recipe by Jamie Oliver is the perfect hot and hearty side dish for your festive table. With crispy bacon, sweet chestnuts, and buttery sprouts, it’s full of comforting flavour. You can use fresh or vac-packed chestnuts, and it’s simple to prep ahead and reheat when needed.
Ingredients Needed
- 2 medium onions
- ½ bunch fresh thyme (15g/ 0.5 oz) or sage (10g/0.35 oz)
- 6 rashers higher-welfare smoked streaky bacon
- 1 tablespoon olive oil
- 200g (7 oz) vac-packed chestnuts, roasted and peeled
- 1kg (2.2 lbs) Brussels sprouts
- 2 large knobs unsalted butter
- Sea salt and black pepper, to taste
How To Make Brussel Sprouts With Bacon
- Prepare the onions and herbs: Peel and chop the onions. Pick and finely chop the thyme or sage leaves.
- Fry the bacon and chestnuts: Place a large pan on high heat. Slice the bacon into chunky strips, add to the pan with a drizzle of olive oil, and reduce heat to medium. Fry for a few minutes until lightly golden, then crumble in the chestnuts.
- Cook the onions and herbs: Continue frying for about 5 minutes until deep golden. Add the chopped onions and thyme or sage. Reduce heat to low and cook gently for 30 minutes, stirring occasionally.
- Prep the Brussels sprouts: Trim the Brussels sprouts and remove any outer leaves. Halve any large ones and leave the smaller ones whole.
- Boil the sprouts: Place Brussels sprouts in a large saucepan over high heat for 2 minutes. Once hot, cover with boiling salted water. Boil for 5 minutes, or until just tender but still with a bite. Taste to check – they should be slightly undercooked.
- Combine with bacon mix: Drain the Brussels sprouts and stir them through the bacon-chestnut mixture. Scrape up any sticky bits from the bottom of the pan for extra flavour.
- Add butter and serve: Stir in the butter, season with salt and pepper to taste, and serve hot. You can also cover and store in the fridge, then reheat in the pan when needed.
Recipe Tips
- Use smoked streaky bacon: It adds a deep, savoury flavour that pairs perfectly with the sweet chestnuts and Brussels sprouts.
- Cook the onions slowly: Let them soften and caramelise on low heat for a rich, sweet base that enhances the whole dish.
- Don’t overcook the sprouts: Boil them just until tender with a little bite. Overcooked sprouts can taste bitter and lose their texture.
- Crumble chestnuts by hand: Breaking them up roughly by hand gives a better texture than chopping, adding little crunchy bites throughout.
How To Store And Reheat Leftovers?
- Refrigerate: Let the Brussels sprouts with bacon cool to room temperature. Transfer to an airtight container and store in the fridge for up to 3 days.
- Reheat: Add the Brussels sprouts with bacon to a pan with a small knob of butter. Heat on low for 5–7 minutes, stirring often, until fully warmed through.
Nutrition Facts
Serving Size: 1 of 12 servings (about 220g)
- Calories: 126
- Total Fat: 6.8g
- Saturates Fat: 2.7g
- Carbohydrates: 12g
- Dietary Fibre: 4.5g
- Sugars: 5.5g
- Protein: 4.8g
Try More Jamie Oliver Recipes:
- Jamie Oliver Parmesan Brussel Sprouts
- Jamie Oliver Brussel Sprouts Caesar
- Jamie Oliver Aubergine Salad
- Jamie Oliver Roast Carrot & Goat’s Cheese Salad
Jamie Oliver Brussel Sprouts With Bacon
Description
This easy Brussels sprouts with bacon recipe by Jamie Oliver is the perfect hot and hearty side dish for your festive table. With crispy bacon, sweet chestnuts, and buttery sprouts, it’s full of comforting flavour. You can use fresh or vac-packed chestnuts, and it’s simple to prep ahead and reheat when needed.
Ingredients
Instructions
- Prepare the onions and herbs: Peel and chop the onions. Pick and finely chop the thyme or sage leaves.
- Fry the bacon and chestnuts: Place a large pan on high heat. Slice the bacon into chunky strips, add to the pan with a drizzle of olive oil, and reduce heat to medium. Fry for a few minutes until lightly golden, then crumble in the chestnuts.
- Cook the onions and herbs: Continue frying for about 5 minutes until deep golden. Add the chopped onions and thyme or sage. Reduce heat to low and cook gently for 30 minutes, stirring occasionally.
- Prep the Brussels sprouts: Trim the Brussels sprouts and remove any outer leaves. Halve any large ones and leave the smaller ones whole.
- Boil the sprouts: Place Brussels sprouts in a large saucepan over high heat for 2 minutes. Once hot, cover with boiling salted water. Boil for 5 minutes, or until just tender but still with a bite. Taste to check – they should be slightly undercooked.
- Combine with bacon mix: Drain the Brussels sprouts and stir them through the bacon-chestnut mixture. Scrape up any sticky bits from the bottom of the pan for extra flavour.
- Add butter and serve: Stir in the butter, season with salt and pepper to taste, and serve hot. You can also cover and store in the fridge, then reheat in the pan when needed.
Notes
- Use smoked streaky bacon: It adds a deep, savoury flavour that pairs perfectly with the sweet chestnuts and Brussels sprouts.
- Cook the onions slowly: Let them soften and caramelise on low heat for a rich, sweet base that enhances the whole dish.
- Don’t overcook the sprouts: Boil them just until tender with a little bite. Overcooked sprouts can taste bitter and lose their texture.
- Crumble chestnuts by hand: Breaking them up roughly by hand gives a better texture than chopping, adding little crunchy bites throughout.
Jamie Oliver Brussel Sprouts With Bacon