Roasted Brussels Sprouts with Bacon and Chestnuts
Crispy roasted Brussels sprouts halved and tossed with smoky bacon lardons, roasted chestnuts, and sunflower oil. Cooked in two stages for golden exteriors and tender centers, finished with seasoning. Serve hot for a savory side with contrasting textures.
Ingredients
Instructions
- 1
Preheat oven to 400°F fan or 425°F.
- 2
Bring a pan of salted water to boil over medium-high heat.
- 3
Wash Brussels sprouts, cut in half, and add to boiling water.
- 4
Cook for 3 minutes, drain, and set aside to steam dry.
- 5
Combine bacon lardons, chopped chestnuts, and sunflower oil in a large bowl.
- 6
Add par-cooked Brussels sprouts to the bowl and season with salt and black pepper.
- 7
Stir everything together until combined.
- 8
Spread mixture in a single layer on a baking tray with sprouts cut side down.
- 9
Roast for 10 minutes.
- 10
Remove tray from oven, toss everything with sprouts cut side up.
- 11
Return to oven and cook for a further 10 minutes until golden and tender.
- 12
Serve immediately.
Tips
Par-cook Brussels sprouts briefly to ensure even cooking and tender centers.
Arrange sprouts cut side down initially for caramelization, then flip to finish.
Serve immediately while bacon is crispy and sprouts are hot.
Good to Know
Refrigerate leftovers in an airtight container for up to 2 days. Reheat in a 180C oven for 5-8 minutes to restore crispness.
Par-cook Brussels sprouts up to 4 hours ahead. Combine all ingredients and roast just before serving for best texture.
Serve immediately as a hot side dish alongside roasted chicken, pork, or beef.
Common Mistakes
Skip par-cooking to avoid unevenly cooked sprouts with raw centers.
Do not flip sprouts midway through if you want deep caramelization on cut sides.
Avoid crowding the tray to prevent steaming instead of roasting.
Substitutions
Dairy-Free Swaps
General Alternatives
adds different texture and flavor complexity