Brussels Sprouts with
Chestnuts and Pancetta
Spruce up your sprouts this Christmas with this tempting recipe from Honeywell’s. The addition of salty pancetta, festive chestnuts and a splash of red wine vinegar elevates this divisive vegetable to new levels. You might even convert the sprout haters!
1 kg brussels sprouts
150 g diced pancetta
100 g vac-packed whole chestnuts
1 tbsp olive oil
1 tbsp red wine vinegar
Salt and pepper to season
Pop a large pan of salted water on to boil.
Trim the sprouts, removing any scruffy looking outer leaves.
Add the sprouts to the pan and cook for around 4 minutes, until just tender, then drain.
In a large frying pan on a medium heat, add the olive oil and pancetta. Fry until crispy.
Halve the sprouts and add to the frying pan along with the red wine vinegar and chestnuts and cook for a further 8 minutes, until golden.
Recipe courtesy of Honeywell’s.