Roasted Brussels Sprouts with Bacon & Chestnuts

Roasted Brussels Sprouts with bacon and chestnuts, the perfect side dish. Not only do they taste great, but this is a super simple cook too! Oven roasted Brussels sprouts crispy on the outside, lovely and tender on the inside.

Our crispy roasted Brussels spouts with bacon and chestnuts are the perfect vegetable side to serve alongside any main dish. These flavours pair really well together, transforming the humble sprout into a really delicious side dish.

Brussels sprouts are one of those vegetables that people either love or hate. Now I love them and am happy with them boiled, slathered with butter and served with a good crack of black pepper. However, I am more than aware that this is not the case with many of us.

Where my family are concerned, if I want them to eat them, I’ve to pimp up the flavour stakes! Our oven roasted Brussels sprouts with bacon taste great, the slight char on the vegetable makes all the difference in terms of flavour in the finished dish.

Why you’ll love this recipe:

• The perfect balance of flavours as the bitter sprouts are balanced out with smoky and salty bacon and sweet chestnuts.
• Feeding a crowd? No problem, this recipe is easily doubled up depending on number.
• Preparation is minimal this dish can be on the table in less than 30 minutes.
• This simple vegetable side dish is gluten free, low carb and dairy free.

Why are Brussels sprouts called Brussels sprouts?

Brussels sprouts are a brassica and from the same family as cabbage, broccoli and cauliflower. They became really popular as a vegetable crop in Belgium during the 16th century, hence they were named Brussels sprouts and have been called that ever since.

Why are Brussels sprouts bitter?

Brussels sprouts are one of those vegetables that divide opinion! They are a marmite vegetable – you either love them or you hate them. I have a naturally bitter palatte so I am firmly in the love camp!

Sprouts contain thiocyanates which is a compound within the plant which can make them bitter. However, I think these seasonal green vegetables are full of flavour. You can cut the sprouts in half for cooking, which will release some of the thiocyanates.

Alternatively add in other flavours as we have done here to balance out the bitterness. The smoky and salty bacon, and sweet chestnuts balance out the bitterness from the sprouts.

How to make oven roasted Brussels sprouts with bacon:

Our roasted Brussel sprouts recipe could not be any easier, just a few simple steps and they are ready in no time.

• Preheat the oven to 200CFan/220C. Bring a pan of salted water to the boil over a medium/high heat.

• Prepare the Brussels sprouts, giving them a good wash and then cut them in half. Add to the pan of boiling water and cook for 3 minutes. Drain and set aside to steam dry.

• Meanwhile add the bacon lardons, chestnuts and sunflower oil to a large bowl.

• Add the par-cooked Brussels sprouts and season with salt and black pepper. Give everything a really good stir to combine.
• Place the mixture in a single layer on a baking tray, spreading the sprouts out evenly, cut side down.
• Put the tray into the hot oven and cook for 10 minutes then remove the tray from the oven. Give everything a quick toss, leaving the sprouts cut side up and return the tray to the oven for a further 10 minutes.
• When ready the roasted sprouts should be golden and tender in the middle, the bacon should be crispy. Remove the tray from the oven and serve immediately.

How long to roast Brussel sprouts?

The trick is working out how long to roast Brussel sprouts. You don’t want to roast them too long and risk them becoming soggy. Tender yes, soggy a definite no! I roast the sprouts for 15 minutes on each side, just long enough for the outside to become golden and crispy and the inside tender.

How to roast Brussels sprouts so they are not soggy?

The soggy Brussels sprout is most associated with boiled sprouts, that have been overcooked. Soggy, mushy sprouts are not pleasant and it’s really just a case of watching you don’t overcook them.

I find roasting really helps this as oven roasted Brussels sprouts are crisp on the outside and tender on the inside.

The key to avoiding soggy sprouts is not to overcrowd the baking tray, you want the sprouts to roast not steam. Place them cut side down on a baking sheet and leave plenty space between each sprout.

To make the best oven roasted Brussel sprouts, ensure that you put the tray into a really hot oven and only turn once half way through the cook.

Oven roasted Brussel sprouts ingredients & substitutions:

•  Brussels sprouts are full of flavour and work really well with the other ingredients in this simple vegetable side dish. These flavours would also work with other brassicas so try this approach with broccoli or cauliflower – just ensure you adjust the roasting time to suit.
• Smoked bacon lardons add a smokiness to the dish. You can use unsmoked lardons if you prefer. You could also substitute the lardons with streaky bacon or pancetta, just cut it up first into smaller pieces for roasting.
• Vacuum packed chestnuts come ready peeled making them a lot quicker and easier to cook with. They are a great time saving option. You can replace with regular chestnuts, although I never do. Just be aware you will have to peel them first.
• Sunflower oil is a good flavourless oil for roasting the sprouts. You could also use vegetable, rapeseed or light olive oil.

Can I roast sprouts ahead of time?

Absolutely, this dish can be prepared earlier in the day. Par-cook the sprouts then combine with the remaining ingredients before placing on a roasting tray, covering and storing in the fridge until you are ready to cook. Remove the tray from the fridge, roast in the oven and serve.

As is the case with most vegetable dishes, sprouts do benefit from being served fresh, straight from the oven, rather than roasted earlier in the day and reheated. Reheating the dish does risk overcooking the sprouts.

What to do with leftover sprouts?

Leftover oven roasted sprouts can be left to cool and then stored in the fridge for a couple of days. They can then be popped in a non stick frying pan and warmed up gently.

Or how about adding them to some leftover roast potatoes to make a tasty hash – just top off with a fried egg.

Useful hints and tips:

1. Don’t over salt the dish as the smoked bacon lardons will also add some saltiness to the dish. Only add a little before roasting and then check the seasoning once the sprouts have cooked and add a little more if you think the dish needs it.
2. Feeding Vegetarian and Vegan diners, no problem. Simply omit the bacon from this recipe.
3. Containing no dairy this side dish is suitable for those with a dairy allergy.
4. Allergy advice: gluten free, dairy free, egg free, and soya free. For comprehensive and detailed allergy advice go to Allergy UK.

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Additional recipe suggestions:

If you like this recipe then try some of our other great tasting vegetable sides:

• Easy Honey Roasted Vegetables
• Oven Roasted Pumpkin with Maple Syrup
• Creamed Brussels Sprouts
• Savoy Cabbage with Bacon & Cider
• Spiced Red Cabbage
• Easy Oven Roasted Asparagus
• Quick Roasted Tomatoes with Balsamic Vinegar

For all my favourite vegetable recipes in one place, check our my 12 Best Vegetable Side Dishes post.

Roasted Brussels Sprouts with Bacon & Chestnuts

Roasted Brussels Sprouts with bacon and chestnuts, the perfect side dish. They taste great and this is a super simple cook too!

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Prep Time: 5 minutes mins

Cook Time: 35 minutes mins

Total Time: 40 minutes mins

Servings: 4 servings

Calories: 216kcal

Author: Lesley Garden

Ingredients

• ▢ 500 g Brussels sprouts (trimmed and halved)
• ▢ 100 g smoked bacon lardons
• ▢ 100 g vacuum pack of chestnuts (roughly chopped)
• ▢ 1 tbsp sunflower oil
• ▢ salt & pepper

Instructions

• Preheat the oven to 200CFan/220C. Bring a pan of salted water to the boil over a medium/high heat.
• Prepare the Brussels sprouts, giving them a good wash and then cut them in half. Add to the pan of boiling water and cook for 3 minutes. Drain and set aside to steam dry.
• Meanwhile add the bacon lardons, chestnuts and sunflower oil to a large bowl. Add the par-cooked Brussels sprouts and season with salt and black pepper. Give everything a really good stir to combine.
• Place the mixture in a single layer on a baking tray, spreading the sprouts out evenly, cut side down.
• Put the tray into the hot oven and cook for 10 minutes then remove the tray from the oven. Give everything a quick toss, leaving the sprouts cut side up and return the tray to the oven for a further 10 minutes.
• When ready the roasted sprouts should be golden and tender in the middle, the bacon should be crispy. Remove the tray from the oven and serve immediately.

Notes

If serving these roasted sprouts to vegetarian or vegan diner, remove the bacon lardons from the recipe.

For crispy sprouts, spread them out in a single layer and avoid overcrowding, otherwise the sprouts will steam rather than roast in the oven.

Nutrition Facts

Roasted Brussels Sprouts with Bacon & Chestnuts

Amount Per Serving

Calories 216 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 4g25%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 5g

Cholesterol 17mg6%

Sodium 197mg9%

Potassium 657mg19%

Carbohydrates 23g8%

Fiber 5g21%

Sugar 3g3%

Protein 8g16%

Vitamin A 958IU19%

Vitamin C 116mg141%

Calcium 59mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Canape, Starter, Side, Side Dish

Cuisine : British

Keyword : how to roast brussel sprouts, oven roasted brussel sprouts, roasted brussel sprouts

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