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.

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Prep Time 5

Cook Time 15

Resting Time 4

Total Time 25

Servings: 4 people

Cuisine: British

Calories: 1234

Ingredients Method

Ingredients

300 g Brussels sprouts
6 slices of prosciutto
150 g roasted chestnuts peeled
Olive oil or butter

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.