I don’t like sprouts, I don’t think any of us do if we’re really being honest with ourselves. But it’s part of our great British stoicism to suck it up and serve them with Christmas dinner all the same, so here’s a recipe to make them bearable.
It’s quite easy to give this recipe a vegetarian or vegan makeover; vegetarians: ditch the bacon, vegans: ditch the bacon (obv) and swap out butter for coconut oil or walnut oil.
This recipe will serve 4-6 as a side dish.
750g brussel sprouts
160g bacon lardons
200g cooked and peeled chestnuts (the vacuum packed ones), chopped roughly
75g dried cranberries
- Boil your sprouts according to pack instructions, about 5 minutes is the norm.
- While they’re on the boil, get a non-stick frying pan going on a high heat and start sizzling those lardons.
- Drain your sprouts and melt the butter in the same pan on a gentle heat, then start cooking the chestnuts and cranberries.
- Once they’ve been warmed through (3-4 minutes should do the trick) add the bacon (this should now be golden and smelling wonderful) and the sprouts and leave on the heat for another minute or so to let all those flavours do their thing.
- Serve warm and surprise the family with how bloody lovely sprouts can be if they’re disguised underneath delicious stuff.
What’s your favourite way to disguise brussel sprouts? Let me know in the comments!
Your track recommendation for this recipe is Step Into Christmas by Elton John, and I’m not even a tiny bit embarrassed about it.
Thanks for reading x