Roasted chestnuts and brussel sprouts with bacon and dates.
This is a lovely recipe and a easy and healthy side dish.
Brussel sprouts? Those little mini cabbages are most probably not one of your favourite veggies. Your memory of brussels may be a lot like feeding them to the dog under the table, being careful to make sure your mum does catch you. She should have tried this recipe instead. Roasting the brussels enhances their taste a lot.
If you disliked brussels in the past, it is definitely time for you to give them another shot.
These combination is the ultimate wintery dish. It is healthy and yummy at the same time. The sweetness of the dates balances the savoury flavour of the bacon while the chestnut give your dish the extra extra crunch. It goes perfectly with the chicken roast as you can easily time it and bake it together in the oven.
Chestnuts are high in fibre, low in carbohydrates and high in B vitamins and copper. Cooper enhances bone strength, helps with red blood cell formation and nerve function while boosting the immune system.
Brussel sprouts are surprisingly high in protein for a green vegetable, and just one serving would meet your needs for vitamin C and vitamin K.
ALL YOU NEED:
- 500g brussels sprouts, washed, trimmed and sliced
- 100g chestnuts, precooked
- 100g bacon
- one large red onion, sliced
- sea salt and black pepper
- walnuts, chopped to garnish
- nutmeg to taste
BAKE IN OVEN - et voilà!
THIS IS HOW YOU DO IT:
- Fry the bacon until it is crispy. Set aside, drain, let cool and crumble.
- Add the brussel sprouts with a big pinch of salt and nutmeg to the pan. The bacon fat gives it a nice flavour. Saute for about 5-7 minutes, until the sprouts begin to brown just a touch.
- Combine the bacon crumble, brussels, chestnuts, red onions and chopped dates in baking dish. Add a little bit of water if you prefer the brussels to be more tender.
- Bake in oven for about 20 minutes until nicely roasted.
- Top with walnuts to serve.