Name: Stir-fried Brussels sprouts recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves: 4
Ingredients: 320g frozen button Brussels sprouts; 2tbsp olive oil; 100g rindless back bacon, cut into strips; 200g packet ready-to-use whole chestnuts; freshly ground black pepper

By Octavia Lillywhite

published 13 December 2021

in Recipes

This stir-fried Brussels sprouts recipe is one of our easiest for beautifully cooked, jewel-green, tasty sprouts.

Unlike our classic Brussels sprouts recipe, this uses frozen Brussels so it’s great to make all year. Frozen food still has a mixed reputation in the UK but it is unfounded. Frozen veg is really healthy because it’s harvested in season when the sprouts are at the peak of ripeness, packed with the most vitamins and minerals. It’s also more environmentally friendly - frozen food leads to less waste and a lower carbon footprint. Still, if you’re serving up for Christmas day, feel free to use in-season British Brussels instead.

Ingredients

320g frozen button Brussels sprouts
2tbsp olive oil
100g rindless back bacon, cut into strips
200g packet ready-to-use whole chestnuts
freshly ground black pepper

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Method

Bring a large pan of water to the boil and cook the sprouts for 3-5 mins until just tender. Drain.
Meanwhile, heat the oil in a non-stick frying pan and cook the bacon strips until crispy (this takes about 5 mins).
Add the chestnuts with the drained sprouts (be careful as they will splatter at first) and stir fry for 3-5 mins until the sprouts are tender and the chestnuts are heated through. Season with pepper and serve.

Top tips for making stir-fried Brussels sprouts

There’s no need to add extra salt to this dish as the bacon will make it salty enough.

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Octavia Lillywhite is an award-winning food and lifestyle journalist with over 15 years of experience. With a passion for creating beautiful, tasty family meals that don’t use hundreds of ingredients or anything you have to source from obscure websites, she’s a champion of local and seasonal foods, using up leftovers and composting, which, she maintains, is probably the most important thing we all can do to protect the environment.