Brussel Sprouts with Pancetta & Chestnuts



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The controversial Brussel sprout. Should you score a cross in the bottom? Soft or al dente? Roasted or boiled? The humble sprout can really cause a stir. As a child I didn’t enjoy sprouts, but over the years I’ve become quite fond. I like them halved and roasted with whole garlic, stir fried or steamed. The recipe below is my favourite though and can be made ahead of time and re-heated for Christmas lunch.

What’s you favourite recipe?

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INGREDIENTS ⠀⠀⠀⠀⠀⠀⠀⠀⠀

330g Sprouts

70g diced pancetta

50g cooked chestnuts - chopped

2 teaspoons maple syrup ⠀⠀⠀⠀⠀⠀⠀⠀⠀


METHOD ⠀⠀⠀⠀⠀⠀⠀⠀⠀

Sauté the pancetta until golden.

Steam the sprouts for 5 minutes, drain and add to the pancetta. Stir in the chestnut and warm through. Drizzle with maple syrup and season.


Christmas Tip :-

This could be made the day before and warmed up when needed. If so then, reduce the cooking time to 3-4 minutes.

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