Mary Berry’s Brussels sprouts recipe with bacon makes a delicious side dish

For many, Brussels sprouts are a staple side throughout the holiday period, adding a lovely crunch to a roast dinner. However, for others, they can taste boring and plain on their own, which is why many recipes often suggest adding ingredients to make a tasty side dish. Mary Berry’s sprouts are made with bacon or pancetta and chestnuts for a super healthy and delicious side.

The recipe notes said adding bacon and chestnuts can “make a lovely alternative to the boiled or steamed varieties at Christmas”. It serves six people and takes less than 10 minutes to prepare and 12 minutes to cook. Ingredients: 900g small Brussels sprouts 50g butter 200g thinly sliced pancetta or bacon, cut into small pieces One onion, finely chopped 225g frozen chestnuts, defrosted and halved Salt and pepper Method: Remove the outer leaves from the sprouts, trim the base of each one and cut in half from top to bottom, through the root.



Cook the prepared sprouts in boiling salted water for three to four minutes, or until nearly tender. Drain and refresh in a bowl of cold water to retain their bright colour. Heat half of the butter in a large frying pan over medium heat and when the butter is foaming, add the pancetta and fry for three to four minutes.

Remove from the pan using a slotted spoon and set aside to drain on some kitchen towel. Next, heat the remaining butter in the same pan before adding in the onion and chestnuts. Fry for eight to 10 minutes, until the onion has softened.

Once the onion has softened, add the pancetta back into the pan. Drain the sprouts well, then stir them into the pancetta, chestnut and onion mixture. Season to taste with salt and pepper before serving piping hot alongside roast turkey with all the trimmings.

The pancetta and chestnuts can be fried up to six hours ahead of time, frying them again for up to two minutes before adding the freshly cooked sprouts. Ensure the sprouts are at room temperature when adding them to the pan. The side dish is best served fresh but leftovers can be stored in the fridge.

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