Brussel sprouts with chestnuts and prosciutto
Every traditional Christmas meal has to have brussels sprouts. You can make them more interesting by adding bacon and/or a tasty dressing. For this Brussel sprouts with chestnuts and prosciutto recipe I precooked the sprouts (a day before) and reheated them in the oven with the added prosciutto bits and chestnuts. It’s best to prepare this dish while the turkey/duck or other main dish is resting – it should only take 10-15 minutes.
Ingredients
Method
- Clean the sprouts then cook them in boiling water for 5 minutes. Drain, rinse with cold water, then drain again. Set aside.
- When you’re ready to serve, put the sprouts in a baking dish.
- Tear the prosciutto into chunks, and add to the sprouts together with the chestnuts. Add the oil or crumble some batter on top and season with pepper.
- Put it in the oven, on the lower shelf, for about 10 minutes, then transfer it to the top shelf for a minute or so for the prosciutto to become crispy.
- Serve warm.