Brussel Sprouts with Bacon & Chestnuts

There’s a lot of people out there who don’t like sprouts, but my theory is that this is only because people don’t cook them right. Don’t overcook them and try some other ingredients to boost the flavour and they taste great!

Preparation Time:  8 Minutes                              Cooking Time: 6 Minutes                                    Serves:  4


  • Brussel Sprouts, stemmed and halved
  • 5 Rashers of Smoked Bacon
  • 50g Cooked Chestnuts
  • A few sprigs of Thyme
  • A squeeze of Lemon
  • Freshly Ground Black Pepper


1. Put the sprouts into seasoned boiling water for 2 minutes, then drain.

2. Slice the bacon thinly, toss into a hot wok (no oil). When cooked, throw in the sprouts and the chestnuts, fry for a few minutes until the brussels have browned a little.

3. Add the thyme and the pepper, squeeze the lemon. Serve

Bonus Bits

– Sprouts aren’t just for Christmas, they’re generally in season October through to December.

– Chestnuts are a lot easier to get ready cooked and vac packed, although you may also find them tinned. If you wanted to roast them and shell them yourself they would taste even better!

– Always add dry herbs at the start of cooking, and fresh herbs near the end. Fresh rosemary is an exception to this rule.

2 Responses to “Brussel Sprouts with Bacon & Chestnuts”
  1. createengwp says:

    That’s probably why I dislike brussel sprouts. This recipe convinced me otherwise. Thanks for sharing!

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