This Jamie Oliver Brussel Sprouts and Bacon Recipe is really the easiest way to cook Brussels Sprouts with bacon. This pan-fried Brussels sprouts With Bacon is made with Brussels sprouts, chestnuts, unsalted butter, onions, fresh sage, and smoked streaky bacon.
The combination of the Brussels sprouts with crispy bacon makes this dish irresistibly flavorful. Serve this jamie oliver brussel sprouts as side dishe for Osso Buco, Coq Au Vin, Leftover Chicken Curry or Broccoli Chicken Rice Casserole.
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Ingredients Needed
1kg Brussels sprouts
6 rashers of higher-welfare smoked streaky bacon
200g vac-packed chestnuts, roasted and peeled
Olive oil
2 large knobs of unsalted butter
2 onions
15g fresh sage (½ a bunch)
How Jamie Oliver Cook Brussel Sprouts And Bacon
Prep Ingredients: Peel and chop the onions. Pick and finely chop the sage leaves. Trim the Brussels sprouts, removing any tatty outer leaves. Halve the larger sprouts.
Cook Bacon and Chestnuts: Place a large pan on medium heat. Add a drizzle of olive oil and the bacon, cut into chunky strips. Fry until lightly golden. Add the chestnuts and cook until deep golden.
Add Onions and Sage: Stir in the chopped onions and sage. Reduce the heat to low and let it cook slowly for about 30 minutes, stirring occasionally.
Boil Brussels Sprouts: In a separate large saucepan, bring salted water to a boil. Add the Brussels sprouts and cook for 5 minutes until just tender but still with a bit of bite.
Combine and Serve: Drain the Brussels sprouts and mix them into the chestnut and bacon mixture. Add the butter and season to taste. Serve immediately or store in the fridge and reheat when needed.
What To Serve With Brussel Sprouts And Bacon
You can add many ingredients to this Jamie Oliver recipe to make it even better.
Add Maple Syrup: Add about 2 tablespoons of maple syrup when you’re combining the Brussels sprouts with the bacon and chestnut mixture. This will give the dish a sweet and smoky flavor.
Add Honey: Drizzle 1-2 tablespoons of honey over the Brussels sprouts just before serving. This adds a touch of sweetness that balances the savory elements.
Add Parmesan Cheese: Sprinkle 1/4 cup of grated Parmesan cheese over the Brussels sprouts after combining them with the bacon and chestnut mixture. Stir well and serve. The cheese adds a nutty, salty kick to the dish.
Storing Leftovers
Place leftover Brussels sprouts and bacon in an airtight container and refrigerate for up to 3-4 days.
Reheating Leftovers
For a quick reheat, use the microwave and cook for 1-2 minutes, stirring halfway through. Alternatively, preheat the oven to 350°F (175°C) and bake the leftovers in an oven-safe dish for 10-15 minutes.
Total time: 55 minutesServings:12 servingsCalories:126 kcal Best Season:Summer
Description
This Jamie Oliver Brussel Sprouts and Bacon Recipe is really the easiest way to cook Brussels Sprouts with bacon. This pan-fried Brussels sprouts With Bacon is made with Brussels sprouts, chestnuts, unsalted butter, onions, fresh sage, and smoked streaky bacon.
The combination of the Brussels sprouts with crispy bacon makes this dish irresistibly flavorful. Serve it as a side with Honey Garlic Pork Chops or Garlic Butter Steak Bites, or just with a simple salad for a light lunch.
Ingredients
Instructions
Peel and chop the onions. Pick and finely chop the sage leaves. Trim the Brussels sprouts, removing any tatty outer leaves. Halve the larger sprouts.
Place a large pan on medium heat. Add a drizzle of olive oil and the bacon, cut into chunky strips. Fry until lightly golden. Add the chestnuts and cook until deep golden.
Stir in the chopped onions and sage. Reduce the heat to low and let it cook slowly for about 30 minutes, stirring occasionally.
In a separate large saucepan, bring salted water to a boil. Add the Brussels sprouts and cook for 5 minutes until just tender but still with a bit of bite.
Drain the Brussels sprouts and mix them into the chestnut and bacon mixture. Add the butter and season to taste. Serve immediately or store in the fridge and reheat when needed.
Trim the Brussels and peel away any tatty outer leaves, halving any larger ones and keeping the smaller ones whole. Cook in a large pan of boiling salted water for 5 minutes, then drain and leave to steam dry.
The soak time tenderizes the sprouts so the middles are softer. Don't worry, they won't be soggy! I would never do that to you. If, like me, you don't mind some chew to your sprouts, you don't need to soak the Brussels sprouts prior to cooking.
Unlike other vegetables, Brussels sprouts can be parboiled (even a day ahead) to reduce the roasting time without hurting their texture. That means the sprouts can be popped in the oven while the meat is resting before carving. Of course, if the main course is grilled or pan-cooked, the oven will be free for roasting.
Add the shallots to the pan and cook until soft. Add the Brussels sprouts and potatoes and toss to combine. Season with salt and pepper and roast in the oven until the vegetables are cooked through and golden brown. Remove the vegetables from the oven and stir in the butter and lemon juice.
Halve, quarter or shred sprouts to minimise the cooking time. If the sprouts are larger than average and you want them to remain whole, you can of course cook them for longer. They will probably need 7-8 minutes to cook through. Don't cut a cross in the base of your sprouts.
For best results, soak your Brussels sprouts in salt water. Not only does salt act to tenderize the dense sprouts, but it will also help to season them all the way through. It won't take a lot -- just add 1 tablespoon of salt per 1 quart of water and toss in trimmed and halved Brussels sprouts.
Steaming Brussels sprouts preserves more of the nutrients and antioxidants than any other cooking method. And they turn out tasting like crisp-tender, sweet little nuggets. Plus they're just about the quickest veggie side dish you can cook.
Boiling Brussels sprouts is a quick and easy way to cook them. Simply, bring a pot of salted water to a boil, toss in the sprouts and let them cook for 6 minutes or until tender.
To guarantee great texture, do both! Trim and halve your brussels, then blanch and thoroughly dry them, and then roast at a high temperature until the outer leaves are starting to blacken. Moisture is the enemy of crispiness.
If any of the leaves have brown spots or are yellowing, it's a sign of early spoilage. If you remove the blemished leaves and the interior looks OK, you can still use the sprout. However, if the interior leaves are also showing blemishes or yellowing, it's best to toss it (or compost it, if you can).
This could be caused by using too little oil for roasting. You need a nice coating of oil—enough to make the heads shiny or if they're cut, enough oil to get inside the folds of some of the leaves. Without oil, Brussels don't brown and soften—they dehydrate.
A splash of lemon juice, or even apple cider vinegar, works wonders on bitter sprouts. Another key ingredient is fat, which helps Brussels sprouts to crisp up. This is why it's so popular to render bacon fat and cook Brussels sprouts in it, then add the bacon bits back in at the end.
Place them face down and resist the urge to move them around. A searing hot baking sheet with the brussels cut side down is the key to crispy brussel perfection.
Steaming Brussels sprouts preserves more of the nutrients and antioxidants than any other cooking method. And they turn out tasting like crisp-tender, sweet little nuggets. Plus they're just about the quickest veggie side dish you can cook.
Meanwhile, wash and trim the Brussels sprouts, clicking off any tatty outer leaves. In batches, push them through the same fine slicer. Add them to the pan, turn the heat up, cover, and fry for 10 minutes, or until soft, adding a splash of water, if needed.
Introduction: My name is Tish Haag, I am a excited, delightful, curious, beautiful, agreeable, enchanting, fancy person who loves writing and wants to share my knowledge and understanding with you.
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