Fondant sprouts with bacon and chestnuts
- Published: 28 Oct 24
- Updated: 30 Oct 24
Crisp, buttery sprouts strewn with chestnuts and bacon will become your favourite festive side dish. The recipe uses a nifty two-step cooking process to get the very best out of every little green sphere.
Serve alongside our ultimate roast turkey.
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Serves 6-8 -
Hands-on time 30 min
Before you start
If you cook your sprouts like little potato fondants (frying them until crisp, then braising in a good flavoursome stock to cook them through), you get the best of both worlds – a sprout that’s crisp and caramelised on the cut side, then tender and green on top. There’s also a reason chestnuts and bacon are the most popular additions – you just can’t beat that mixture of creamy nuttiness and salty pork.
To make this dish veggie, leave out the bacon and add an extra knob of butter and a pinch of salt before you fry the sprouts.
Nutrition
- Calories
- 189kcals
- Fat
- 11g (3.8g saturated)
- Protein
- 7.9g
- Carbohydrates
- 12g (5.6g sugars)
- Fibre
- 5.4g
- Salt
- 1g