Jamie Oliver Brussel Sprouts With Bacon

This recipe for Jamie Oliver Brussel Sprouts With Bacon is a festive show-stealer. With crispy bacon, buttery Brussels sprouts, and sweet roasted chestnuts, it hits that perfect balance of savoury and slightly sweet. I made it last Christmas, thinking it would be a quiet supporting dish—but honestly, it ended up being the star. (inspired by Jamie Oliver)

Ingredients Needed

Veg and Aromatics

• 2 medium onions
• ½ bunch fresh thyme (15g / 0.5 oz) or sage (10g / 0.35 oz)

Meaty Goodness

• 6 rashers higher-welfare smoked streaky bacon
• 1 tablespoon olive oil

Nutty Crunch

• 200g (7 oz) vac-packed chestnuts, roasted and peeled

The Main Star

• 1kg (2.2 lbs) Brussels sprouts

For Richness

• 2 large knobs unsalted butter
• Sea salt and black pepper, to taste

How To Make Jamie Oliver Brussel Sprouts With Bacon

Prep the Veg:

Start by peeling and chopping your onions. Then, pick the leaves off your thyme or sage and finely chop them—these herbs will add that unmistakable Jamie Oliver aroma we all love.

Cook the Bacon and Chestnuts:

Get your largest pan on a high heat and slice the bacon into thick, rustic strips. Add it to the pan with a little olive oil and turn the heat down to medium. Fry until the bacon starts to crisp up and go golden. Then crumble in the roasted chestnuts—do it with your hands for a bit of fun and better texture.

Sauté the Onions and Herbs:

Add the chopped onions and herbs straight into the bacon and chestnut mix. Now reduce the heat to low and let everything cook gently for around 30 minutes. Stir every so often until it’s all soft, golden, and deeply fragrant.

Boil the Sprouts:

Trim the Brussels sprouts, removing any tatty outer leaves. Halve the big ones and leave the smaller ones whole. Get a saucepan nice and hot, then drop in the sprouts and cover with boiling salted water. Boil for just 5 minutes—they should be tender but still have a little bite.

Combine and Finish:

Drain the sprouts and toss them into the bacon-onion-chestnut mixture. Make sure to scrape the bottom of the pan to pick up all those lovely sticky, caramelised bits. Finally, stir in a couple of generous knobs of butter, season with salt and pepper, and serve it up hot and proud.

Why I Love This Recipe

I made this one frosty December night while prepping ahead for Christmas Day, and honestly, it was so good I made it again for Sunday roast the next week. The chestnuts add a lovely sweetness, and when they mix with crispy bacon and buttery sprouts—it’s magic. It’s also incredibly flexible and reheats like a dream.

Recipe Tips

• Use smoked streaky bacon for a bold, savoury base that cuts through the richness.
• Caramelise your onions slowly—don’t rush this part, it builds amazing depth of flavour.
• Don’t overcook the Brussels sprouts—a tiny bit of crunch keeps things fresh and bright.
• Crumble chestnuts by hand rather than chopping for a more rustic, varied texture.
• Prep ahead and reheat gently with a little butter to keep it moist and flavour-packed.

How To Store This Jamie Oliver Brussel Sprouts With Bacon

In the Fridge

Once cooled, transfer to an airtight container. It’ll keep nicely in the fridge for up to 3 days.

In the Freezer

Not ideal for freezing due to the texture of sprouts and chestnuts, but if needed, store in a freezer-safe container for up to a month. Thaw overnight in the fridge before reheating.

Reheating

Pop it in a frying pan with a knob of butter and a splash of water if needed. Stir over low heat for 5–7 minutes until piping hot.

Nutrition Facts (per serving)

• Calories: 126
• Carbs: 12g
• Protein: 4.8g
• Fat: 6.8g
• Sugar: 5.5g
• Fibre: 4.5g
• Sodium: 320mg (estimated)

Let’s Answer a Few Questions!

Can I use frozen Brussels sprouts?
Totally! Just defrost and dry them well before boiling to avoid sogginess.

What if I don’t have chestnuts?
You can skip them or swap for toasted walnuts or pecans for that nutty bite.

Is there a veggie version?
Absolutely—just leave out the bacon or use plant-based alternatives for a meat-free take.

Can I make this ahead of time?
Yes! Cook it fully, cool it, then reheat in a pan with a little butter just before serving.

What herbs work best?
I’ve tried both thyme and sage, and honestly, they’re both excellent—use whichever you have on hand.

Try More Recipes:

• Jamie Oliver Parmesan Brussel Sprouts
• Jamie Oliver Brussel Sprouts Caesar
• Jamie Oliver Aubergine Salad
• Jamie Oliver Roast Carrot & Goat’s Cheese Salad