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Shredded Sprouts with Chestnuts and Bacon

by Jo Scarratt-Jones from Eat Well For Less

This winter enjoy sprouts the Eat Well for Less way with this festive recipe. The sprouts are shredded and cooked with chestnuts and bacon, making them an excellent choice for a Christmas side, too.

From the book

Jo Scarratt-Jones, Gregg Wallace, Chris Bavin


For those that are dubious about sprouts, shred them up and fry them with some bacon and tinned cooked chestnuts – a delicious alternative to soggy sprouts!

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2 tbsp olive oil
200g bacon lardons or sliced streaky bacon
180g pack ready-to-eat chestnuts, roughly chopped
500g Brussels sprouts
1 lemon, juice
sea salt and freshly ground black pepper
For the breadcrumbs (optional):
100g fresh breadcrumbs
large knob of butter or 2 tbsp olive oil
1 lemon, zest

Essential kit

You will need: a food processor.

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Heat a frying pan until hot, add 1 tablespoon of the olive oil and the bacon and fry until very crisp and the fat has rendered off.

Remove from the heat and stir in the chestnuts. Transfer to a bowl or plastic tub, taking care to include as much of the oil from the pan as possible. Cool, then store in the fridge for up to 3 days.

Trim the sprouts to remove any blemished leaves or stalks. Set up a food processor with the shredder attachment and shred the sprouts. Transfer to a food bag, seal and store in the fridge for up to 24 hours.

When ready to cook, add the remaining olive oil to a large frying pan (if your pan isn’t big enough, cook the sprouts in 2 batches). Add the bacon, chestnuts and any fat and fry for 1–2 minutes. Tip in the sprouts and fry for 3–5 minutes (depending on how crunchy you like your veg), stirring all the time. Add the lemon juice and season with salt and pepper.

If making the breadcrumbs, fry them in butter or oil with the lemon zest until golden brown and crisp (about 3 minutes). Stir into the sprouts and serve immediately.

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From the book: Eat Well For Less

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