Roasted balsamic brussels sprouts, chestnuts and bacon

Some people must have turkey or leg ham for Christmas, but for me, it’s not Christmas without brussels sprouts. I’ve got a soft spot for these crunchy little buggers. Keep it simple is the key. Lightly fry the sprouts in butter with bacon and chestnuts then whack them in the oven and let them grill until slightly charred on the edges — the best bits. You can serve this with the buttermilk-brined roast chicken or the perfect Sunday roast.

INGREDIENTS

1 tablespoon extra virgin olive oil, plus extra to serve

2 bacon slices, cut into strips

50g butter

500g brussels sprouts, trimmed and halved

300g vacuum-packed peeled chestnuts, coarsely chopped

2 tablespoons balsamic vinegar, plus extra to serve

sea salt flakes, to taste

freshly ground black pepper, to taste

METHOD

Preheat the oven to 200ºC. Heat the oil in a large frying pan over a medium–high heat and stir-fry the bacon until crisp, about 5 minutes. Remove and set aside.

Heat the butter in the same pan until frothy, return the Brussels sprouts to the pan, cut side down, and fry for 5 minutes until browned. Add the chestnuts and return the bacon to the pan. Toss everything together and cook for another 2 minutes.

Tip everything into a large roasting tin and spread in a single layer. Drizzle with the balsamic vinegar, season with salt and pepper, place the tray on the top rack in the oven and bake for 20–25 minutes. We want a nice char on the Brussels sprouts. Remove from the oven, transfer to a serving plate, drizzle with extra balsamic vinegar and olive oil, sprinkle with salt and serve.

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