Sprouts with Chestnuts and Pancetta

Pan-fried Brussels sprouts with crispy pancetta, softened onions, and chestnuts for a flavorful festive side dish.

Cook Time

20 mins

Produces

6 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Dairy

50
g

Butter

Meat

200
g

Pancetta

thinly sliced and cut into small pieces

NutsSeeds

225
g

Chestnuts

frozen, defrosted and halved

1
to taste

Salt

1
to taste

Black Pepper

freshly ground

Vegetables

900
g

Brussels Sprouts

small, outer leaves removed, bases trimmed and halved

1
piece

Onion

finely chopped

Steps

Boil the halved sprouts in salted water for 3 to 4 minutes until nearly tender.
Drain the sprouts and refresh them in cold water.
Heat 25g of butter in a large frying pan over medium heat.
Fry the pancetta for 3 to 4 minutes until crisp, then remove to drain on kitchen paper.
Heat the remaining 25g of butter and fry the onion and chestnuts for 8 to 10 minutes.
Stir the cooked pancetta and well-drained sprouts into the pan mixture.
Season with salt and pepper and serve immediately.