Brussels Sprouts with Chestnuts and Pancetta
Mar 08, 2025 10:38 AM
For me, Brussels sprouts is an essential side dish at Christmas. It happens to be an ingredient which is abundantly in season from about autumn and well into the late winter, and I try to cook with it often during this time of the year, although it really does become the star of the show at Christmas.
As a side dish, Brussels sprouts happens to work beautifully alongside most main dishes.
I love the combination of Brussels sprouts with chestnuts, and the addition of pancetta or bacon gives the dish a lovely saltiness which will convert anyone skeptical about being presented with Brussels sprouts on their plate.
It seems that my family will only eat these Brussels sprouts with the addition of chestnuts and pancetta; my husband is always asking me to add more chestnuts, whilst the children are always fighting for every cube of crispy pancetta. But if it means that they will eat their Brussels sprouts, I’m happy!
So depending on your family’s wishes, you can increase or decrease the quantities of the ingredients to your liking.
Ingredients:
- 500 g (1 lb) Brussels sprouts
- sea salt
- 1–2 tablespoons olive oil
- 250 g (1/2 lb) pancetta, diced
- 2 garlic cloves, finely chopped
- 1 brown onion, finely chopped
- 250 g (1/2 lb) chestnuts (pre-cooked and vacuum-sealed)
- parsley, finely chopped
- freshly ground pepper
Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
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