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ROASTED CHESTNUTS & BRUSSEL SPROUTS WITH BACON AND PARMESAN

Ingredients

  • Prep 30 mins
  • Cook 50 mins
  • Serves 4-6 as a side dish
  • 400g plump chestnuts*
  • 700g small Brussels sprouts, trimmed and quartered
  • 125g smoked shortcut bacon, roughly chopped
  • 2 tbs extra virgin olive oil
  • 2 garlic cloves, finely chopped
  • 1 tsp finely grated lemon zest
  • grated parmesan, to serve

Directions

  • STEP 1 - Preheat oven to 200°C/180°C fan-forced. Using a small sharp knife, cut a shallow cross into the flat side of the chestnut shells. Place into a heavy-based roasting pan. Roast for 20 minutes or until shells split open and chestnuts are tender. Transfer chestnuts onto a clean tea-towel, wrap and set aside for 10 minutes.
  • STEP 2 - Place Brussels sprouts and bacon into the roasting pan. Combine oil, garlic and lemon zest in a bowl and mix to combine. Drizzle oil mixture over Brussels sprouts and bacon. Toss to combine. Roast, tossing once, for 25-30 minutes until Brussel sprouts are tender and charred around the edges.
  • STEP 3 - While the sprouts are cooking, peel the chestnuts then remove the papery skin.
  • STEP 4 - Toss the chestnuts through the Brussels sprout mixture and roast for 5 minutes. Serve with grated parmesan.
  • *For ease, look for easy to peel chestnuts.

Recipe Ingredient

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