Kate Whitaker//Hearst Owned

Pan-fried sprouts with Cavolo Nero and Chestnut crumbs

Stir-frying the veg adds an extra touch of freshness to help cut through rich Christmas lunch. Add chopped walnuts instead of lardons if cooking for vegetarians, or extra nutty crunch.

By The Good Housekeeping Cookery TeamPublished: 18 November 2020

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We've jazzed up our Brussel sprouts recipe for your festive dinner table this Christmas Day!

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Yields:

8 serving(s)

Prep Time:

10 mins

Cook Time:

15 mins

Total Time:

25 mins

Cal/Serv:

212

Ingredients

500 g
Brussel sprouts
200 g
cavolo nero, roughly chopped
150 g
smoked bacon lardons
180 g
pack chestnuts
50 g
toasted chopped hazelnuts
1 Tbsp.
oil
25 g
butter

Directions

1. Step 1Cook sprouts in a large pan of boiling water for 3min to blanch, adding the cavolo nero for the last minute, then drain and plunge into cold water to cool. Drain well and dry on kitchen paper. Cut any large sprouts in half.
2. Step 2Meanwhile, in a large, deep frying pan fry lardons for a few minutes until beginning to turn golden. Add the chestnuts and hazelnuts and fry for a few more min. Remove to a plate and set aside.
3. Step 3When ready to serve, heat the oil and butter in the pan and stir fry the sprouts and cavolo nero for 5-10 min until golden (you may need to do this in batches). Season well, stir through half of the bacon chestnut mix to heat through, transfer to a serving dish and sprinkle with the remaining mix.

GH Tip:

Try this with kalettes or sprout top instead of cavolo nero.