Shredded sprouts with bacon and chilli butter recipe
Stir-fry shredded festive greens with delicious smoky bacon for a surprising Christmas dinner side. Topped with herby chilli butter just before serving, this vibrant veg side is a great addition to your Christmas dinner spread.
See method- Serves 6
- 10 mins to prepare and 10 mins to cook, plus chilling
- 166 calories / serving
- Freezable
- Gluten-free
- Healthy
Ingredients
- 40g butter, softened
- 2 red chillies, deseeded and finely chopped
- 30g pack fresh flat-leaf parsley, leaves only, ½ finely chopped
- 800g Savoy cabbage, core removed, shredded
- 6 rashers smoked streaky bacon, sliced
- 300g pack Brussels sprouts, trimmed and shredded
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Shop ingredientsEach serving contains
- Energy
- 690kJ 166.0kcal
- Fat
- 12g
- Saturates
- 6g
- Salt
- 0.6g
- Sugars
- 7g
of the Reference intake
Carbohydrate 7.6gProtein 7.5gFibre 4.1g
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Method
- Combine the butter, chilli and chopped parsley, then spoon onto clingfilm in a line. Roll up into a sausage shape, twisting the ends to seal. Chill for at least 1 hr.
- Blanch the cabbage in a large pan of boiling water for 3 mins, then drain.
- Meanwhile, cook the bacon in a dry nonstick frying pan for 5 mins or until crispy. Add the sprouts to the pan and stir-fry for 3 mins to soften. Add the drained cabbage and cook for a further 2 mins.
- Transfer to a serving plate and slice over the cold flavoured butter (it will melt in the heat of the vegetables). Garnish with the remaining parsley, then gently stir before serving.
- Get ahead: Make the chilli butter up to 1 week ahead and chill in the fridge.
- See more Christmas sides
