Roasted Brussels Sprouts with Bacon and Chestnut

Mon, 02 Mar 2026 15:00:00 +0000

The Brussels sprout has spent generations as the most maligned vegetable on the British table, and almost all of that reputation was earned by a single crime: boiling. A sprout boiled to grey submission releases the sulphurous compounds that give it its schoolroom smell and its bitter, waterlogged texture, and no amount of butter afterwards can undo it. Roast the same sprout hard until the outer leaves char and the inside turns sweet and nutty, and you have a completely different vegetable, one that people who “hate sprouts” tend to eat by the handful without noticing.

Sprouts - vo.rs

Roasted Brussels Sprouts with Bacon and Chestnut