Chef Neil Taylor of The Fat Badger shares his recipes for roasted Brussels sprouts with chestnuts, bacon and brown butter. Serves 4.
Ingredients
- 200 g slab bacon-diced into rough 1-2 cm pieces
- 650 g Brussels sprouts–peeled, washed and blanched
- 100 g cooked chestnuts
- 75 g unsalted butter-diced
- 2 tbs chopped parsley
- 1 tbs sherry vinegar
- Salt and pepper
Method
-Place a heavy based frying pan on medium heat and, once hot, add the bacon
-Fry the bacon slowly until it starts to caramelize and release its fat
-Add the Brussels sprouts and fry again until they begin to take on some colour too
-Add the chestnuts and fry until they start to begin to roast and become a little crisp around the edges
-Add the butter in the gaps that you have in the pan and turn the heat up slightly and let the butter start to go a dark brown colour, almost to the point of being burnt
-Quickly add the parsley and fry for 10 seconds or so before turning the heat off
-Season with salt and pepper and finally add the vinegar to deglaze the pan and serve immediately
More Global BC recipes are available here.
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