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Caramelised Sprouts with Green Beans and Bacon

These caramelised sprouts with green beans and bacon are a rich, flavour-packed side dish that can easily win over even the most sceptical Brussels sprout eaters. Gently blanched sprouts are sautéed until golden and sweet, then combined with smoky bacon, crisp green beans and crunchy cashew nuts for contrast. The splash of apple cider vinegar lifts the dish and balances the richness, making it an ideal accompaniment to festive roasts. Perfect alongside roast turkey, duck or goose, this dish is also wonderfully practical for entertaining -you can prepare it in advance and simply reheat it while the meat is resting. Simple, comforting and full of texture, it’s a reliable crowd-pleaser for Christmas and beyond.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 300 g Brussels sprouts halved
  • 2 rashers smoked bacon cut into strips
  • 100 g green beans
  • 1 small onion sliced
  • 1 Tbsp apple cider vinegar
  • ½ cup cashew nuts
  • Oil for cooking
  • Salt and pepper

Method
 

  1. Trim the Brussels sprouts, removing any damaged outer leaves, then cut them in half.
  2. Blanch the sprouts in boiling, lightly salted water for 3 minutes, then drain well.
  3. Cut the bacon into thin strips.
  4. Heat a little oil in a large frying pan over medium heat. Add the sliced onion and bacon and cook until the onion is soft and the bacon begins to crisp.
  5. Add the blanched sprouts and apple cider vinegar. Stir gently and cook until the sprouts are golden and caramelised.
  6. Add the green beans and a small splash of water. Sauté for 3–5 minutes, until the beans are just tender.
  7. In a separate dry pan, lightly toast the cashew nuts until golden.
  8. Add the nuts to the sprouts, toss everything together and season to taste.
  9. Serve warm, or reheat gently just before serving.