A healthy food & lifestyle blog specifically catering for & dealing with the symptoms & conditions of : Endometriosis, Polycystic Ovarian Syndrome (PCOS) & Intracranial Hypertension (IH).
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Thursday, 26 July 2012

Brussels Sprouts with Bacon and Roasted Chestnuts...

The other day M. came home and surprised me with a bag full of chestnuts, it made me think of a tasty meal I had once while at a friends place of roasted chestnuts with brussle sprouts!
I have made my variation of it, as I couldn't remember how they did it, and decided to add some tasty bacon... who doesn't like a little bit of bacon (well unless you vegetarian/ vegan of Seventh Day Adventist =P )

How to roast chestnuts:
Serves :12
   2 tbsp olive oil
   6 slices of middle bacon, trimmed and coarsely chopped
   4 cup Brussels sprouts, halved lengthwise
   1 tsp salt
   2 cup fresh chestnuts, roasted and peeled
   2 tbsp vegetable spread, at room temp.
  1. In a large skillet, heat oil over medium-low heat. Cook bacon until crisp, about 5 minutes. Transfer bacon to paper towel-lined plate. Set aside.
  2. Add Brussels sprouts to same skillet and cook, tossing frequently, until lightly browned, about 5 minutes. Add salt and 1 cup water; cover and simmer until sprouts are almost tender, about 8 minutes.
  3. Add chestnuts and cook, uncovered, until sprouts are crisp-tender, about 5 minutes. Remove from heat and swirl in veggie spread until creamy. Toss reserved bacon over top.
Serve with a nice cut of cooked meat and steamed dutch carrots.
Well that's what I did!

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