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 216Calories 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
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