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Stir-fried Brussels Sprouts with Chestnuts

A delicious recipe from Rosemary Shrager to spruce up your Brussels sprouts this Christmas, stir-fried with chestnuts and bacon for extra festive decadence.

From the book


I adore Brussels sprouts and I can’t understand why so many people aren’t keen on them. If you are one of those who aren’t sure, try this recipe with bacon, chestnuts and butter and I bet you’ll be converted. Lovely at Christmas. I think we need a campaign to get everyone eating sprouts again – they are delicious and good for you and deserve more attention.

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1 tbsp vegetable oil
50g pancetta, cut into matchsticks
2 banana shallots, peeled and sliced
2 garlic cloves, peeled and finely chopped
200g Brussels sprouts, trimmed and finely shredded
100g cooked chestnuts (vacuum-packed are fine), roughly chopped
25g butter
Fine sea salt
Black pepper

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Heat the vegetable oil in a large frying pan and add the pancetta. Fry it over a high heat for 2–3 minutes until it’s all crisp and golden brown.

Turn the heat down and add the shallots and garlic to the pan. Fry them for 2 minutes or until the shallots have browned.

Stir the Brussels sprouts, chestnuts and butter into the pan, then add 100ml of water. Cook over a high heat until the sprouts are tender but still al dente and all the water has evaporated. Add salt and pepper to taste and serve immediately.

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From the book: Rosemary Shrager’s Cookery Course: 150 tried & tested recipes to be a better cook

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