Jamie Oliver Brussel Sprouts And Bacon Recipe (2024)
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.
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.
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.
To maximize the flat areas, which get the most crispy surface area, cut your Brussels sprouts in half. If your Brussels sprouts are very small, you can leave them whole (and if they are very large, quarter them).
Individual sprouts: Brussels sprouts sold by the pound are what you find most often at the market. They need to be trimmed of their dry ends and yellowed or damaged leaves before halving and cooking.
Your first step should always be to blanch the brussels sprouts. This is basically when they get submerged in boiling water just for a few minutes, not until they're fully cooked, but just enough to take away some of the bitterness. Blanching also softens them and preserves their beautiful bright green color.
Drizzle with 2 tablespoons of extra virgin olive oil and sprinkle with a small pinch of sea salt and black pepper. Use your hands to mix everything together until the sprouts are well coated, then spread them out in a single layer. Roast for 20 minutes, or until the sprouts are golden brown and tender.
Not only can soaking make the centers more malleable, but the water that's absorbed into them will create a steaming action, whether you choose to roast, saute, or make your Brussels sprouts in your air fryer. The steam can help to ensure the cooking is even throughout the Brussels sprout.
Roast 'em! Our two rules: place and space! Place them cut side down to create that slightly crunchy exterior and soft interior. Space them out evenly so they don't steam–a crowded sheet pan party is not where your brussels want to be.
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.
Sprouts on the stalk will stay fresher longer than sprouts that have been picked off and sold loose. Plan on about 1/2 pound (8 ounces) of raw brussels sprouts per person.
Root and cruciferous vegetables — think carrots, parsnips, turnips, Brussels sprouts — can be washed, peeled and cut a day in advance for a beautiful medley of roasted vegetables.
If you're cutting your Brussels sprouts before storing them, trim the ends, then place the cut or shredded sprouts in a food-safe plastic container, such as a GladWare® Food Protection Container and store in the fridge. Cut Brussels sprouts should last around three days.
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.
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.
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