Wade Murphy's Bacon, Sage & Chestnut Roasted Brussel Sprouts.


Serves 8

  • 650g Brussel sprouts - outer leaves removes & halved
  • 175g smoked bacon - cut into strips
  • 1 orange zested
  • 25g salted butter
  • 125g cooked chestnuts - chopped
  • Sprig sage - chopped
  • sprig thyme - chopped
  • 1/2 onion  - finely sliced
  • 1/2 clove garlic - chopped
  • 30 mls - dry white wine
  • 50 mls chicken stock


  1. Preheat the oven to 190oC.
  2. Bring a pan of salted water to the boil and cook the halved sprouts for 1 and 1/2 minutes, then plunge straight into ice water. Once cool, drain, pat dry with kitchen paper.
  3. Fry the smoked bacon, garlic & sliced onion in a large non-stick frying pan for a few minutes until crisp. Remove and set aside. But the butter into the pan and turn up the heat.
  4. Add the sprouts cut-side down and pan-fry for a couple of minutes until nice and browned. Add the white wine and reduce.
  5. Once reduced, add the chicken stock, thyme, sage and the cooked bacon and onion mix. Check the seasoning.
  6. Place in the hot oven for 6-7 minutes and remove. Mix in the chopped chestnuts and place in your serving dish.
  7. Finish with the orange zest and serve. 

Note: Anice little touch is to grate some cooked chestnuts over the finished sprouts too.