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Brussels Sprouts, Bacon and Chestnut Recipe

User Rating 5 Star Rating (1 Review)


Brussels Sprouts, Bacon, Chestnuts and Cream

Brussels Sprouts, Bacon, Chestnuts and Cream

Photo © think vegetables
This is such a great dish that it’s almost guaranteed to win over the most ardent sprout hater. What’s more it is very flexible; great with Christmas dinner; with roast game or pork.


  • 1 lb/ 450g Brussels Sprouts, cleaned and trimmed
  • 1 oz/ 25g unsalted butter
  • 1 tbsp olive oil
  • 4 oz/ 100g diced pancetta or dry cured bacon
  • 4 oz/ 100g cooked peeled chestnuts or from a jar of ready prepared
  • 5-6 fresh sage leaves
  • 4 fl oz/120ml heavy/double cream


  • Bring a pan of lightly salted water to a boil and cook the sprouts for 4-6 minutes until al dente. Drain them and set aside
  • Heat the butter with the oil in a frying pan and add the bacon. Fry gently for 2-3 minutes until starting to crisp. Crumble the chestnuts roughly and add them to the bacon with the sage leaves.
  • Add the sprouts and cream and bring to a good simmer, season to taste before serving
Recipe courtesy of Think Vegetables
User Reviews

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 5 out of 5
Savory Brussel Sprouts, Member Annette333

Savor the flavor with this delightful side dish. Your family will be saying comments like, ""these are the best brussel sprouts I have ever had in my life"". The crispy pancetta, roasted chestnuts and sage bond deliciously with the cream sauce. Thanks Elaine for another success.

11 out of 13 people found this helpful.

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