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.
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.
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.
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.
The flavor components that contribute to a bitter flavor are concentrated in the center of the brussels sprout. If you slice the the veggie in half, it helps to release some of those compounds during the cooking process. Smaller is better when it comes to tenderness and flavor.
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.
Why Are My Brussel Sprouts Not Crispy? Spread them out into a single layer on a rimmed baking sheet to avoid overcrowding. If they're too close together, they'll steam instead of roast which stops the crisping process.
In a large pan, bring the water and salt to a roaring boil. Blanch the sprouts for 3 minutes, then strain into a colander and place in iced water to stop the cooking.
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).
Should you parboil Brussels sprouts before frying? Parboiling Brussels sprouts before frying is a good technique to ensure they cook evenly and become tender on the inside while allowing for a crispy exterior when fried.
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.
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.
The other secret to ridiculously crispy Brussels sprouts is tossing them in plenty of oil. We like to use olive oil, but plain vegetable oil is great too. If the sprouts are well-coated, they'll caramelize and char instead of simply softening in the oven.
Introduction: My name is Clemencia Bogisich Ret, I am a super, outstanding, graceful, friendly, vast, comfortable, agreeable person who loves writing and wants to share my knowledge and understanding with you.
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