Brussel Sprouts, Chestnuts and Smoked Bacon Lardons

Love them or hate them, you have to have sprouts at Christmas!
ServesPrep / Cooking TimeDifficulty
4 1.5hr 1


300g small Brussel Sprouts, outer skin removed
150g chestnuts
150g smoked bacon lardons
1 white onion
2 cloves of garlic, crushed and chopped
50ml sunflower oil
25g butter
225ml white wine
1tbsp lemon juice
Salt and pepper to taste


  • Preheat the oven to 200c
  • Make a cross in the base of each Brussel sprout with a vegetable knife
  • Place the chestnuts into a square dish and place in a preheated oven
  • Dry roast for 20 minutes, then remove and allow to cool
  • Take off the outer shell leaving you with the inner chestnut jewel
  • In a sauté pan heat up the oil on a low to medium heat until heat
  • Add the Brussel sprouts, onion and garlic and lightly fry, stirring until golden brown
  • Add the butter, white wine and lemon juice and cook for 15 minutes, stirring occasionally
  • Then add the chestnuts
  • Transfer to an oval roasting dish and cook in the oven at 200c for 20 minutes
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