Jamie Magazine
By Jamie Oliver
Brilliant brussels
55 mins
Not Too Tricky
serves 12
About the recipe
I know sprouts can be divisive, but this recipe is so delicious. Chestnuts give it a holiday vibe. If there’s anyone roasting them in your town, buy theirs! You can do this on the day, or on Christmas Eve.
Recipe From
Ingredients
2 onions
½ a bunch of fresh thyme (15g) or sage (10g)
6 rashers of higher-welfare smoked streaky bacon
olive oil
200g vac-packed chestnuts, roasted and peeled (shelled weight)
1kg Brussels sprouts
2 large knobs of unsalted butter
Method
- Peel and chop the onions, then pick and finely chop the thyme leaves.
- Place a large pan on a high heat to get nice and hot. Slice the bacon into chunky strips and put in the pan with a drizzle of oil, then immediately turn the heat down to medium. Fry for a few minutes, or until lightly golden, then crumble in the chestnuts.
- Fry for about 5 minutes, or until deep golden, then add the onions and sage. Turn the heat down to low and cook slowly for about 30 minutes, stirring occasionally.
- Meanwhile, trim the Brussels and peel away any tatty outer leaves, halving any larger ones through the core and keeping the smaller ones whole.
- Place the Brussels in a large saucepan over a high heat for a couple of minutes, then, once the pan is nice and hot, cover with boiling salted water.
- Boil for 5 minutes, or until just tender but with a little bite. Taste to check – they should be slightly undercooked.
- Drain the Brussels, then stir through the chestnut mixture, scraping up any lovely sticky bits from the bottom of the pan.
- Add the butter and season to perfection, then serve right away, or cover and store in the fridge, reheating in the pan when needed.
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