Sprouts with Chestnuts and Pancetta

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

Side Dish Christmas Pancetta Chestnuts Brussels Sprouts

Estimated Nutrition

Calories

364.2

kcal / serving

2185 kcal total

Carbs

18.4g

per serving

110.5 g total

Fat

25.8g

per serving

154.5 g total

Protein

14.7g

per serving

88.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Meat

200

Pancetta

thinly sliced and cut into small pieces

NutsSeeds

225

Chestnut

frozen, defrosted and halved

to taste

Salt

to taste

Black Pepper

freshly ground

Vegetables

900

Brussels Sprout

small, outer leaves removed, bases trimmed and halved

piece

Onion

finely chopped

Method

Boil the halved sprouts in salted water for 3 to 4 minutes until nearly tender.

Season with salt and pepper and serve immediately.

Stir the cooked pancetta and well-drained sprouts into the pan mixture.

Heat the remaining 25g of butter and fry the onion and chestnuts for 8 to 10 minutes.

Fry the pancetta for 3 to 4 minutes until crisp, then remove to drain on kitchen paper.

Heat 25g of butter in a large frying pan over medium heat.

Drain the sprouts and refresh them in cold water.