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Shredded sprouts with bacon and chilli butter recipe

Shredded sprouts with bacon and chilli butter recipe

30 ratings

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
  • Healthy
  • Gluten-free


  • 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

Each serving contains

  • Energy

  • Fat

    12g 17%
  • Saturates

    6g 28%
  • Sugars

    7g 8%
  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 7.6g Protein 7.5g Fibre 4.1g



  1. 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.
  2. Blanch the cabbage in a large pan of boiling water for 3 mins, then drain.
  3. 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.
  4. 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

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