Roasted Brussels sprouts with bacon & chestnuts

Contains pork – recipe is for non-Muslims only

Try a new approach to cooking these traditional winter greens. Bake your sprouts with nuts and bacon lardons – great for a roast with all the trimmings

Prep:10 mins
Cook:35 mins

Serves 8
Easy

Nutrition per serving

kcal 188
fat 8g
saturates 3g
carbs 16g
sugars 7g
fibre 9g
protein 12g
salt 0.7g

Ingredients

1½ kg Brussels sprouts, trimmed
200g vacuum-packed chestnuts, roughly chopped in half
200g smoked bacon lardons
1 tsp vegetable oil

Method

Heat oven to 220C/200C fan/gas 7. Bring a large pan of water to the boil, add the sprouts and cook for 5 mins. Drain and refresh in cold water.
Toss the sprouts with all the other ingredients in a bowl and season with a pinch of salt and a good grinding of black pepper. Tip onto a large baking tray in a single layer. Put in the oven and roast for 30 mins, tossing halfway through, until the bacon is crispy and the sprouts are golden and tender.

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