Buttered Brussel sprouts with chestnuts and pancetta

Chef: Green Isle
Prep: 15 mins
Cook: 15 mins
Buttered Brussel sprouts with chestnuts and pancetta
A classic Christmas combination for the entire family to enjoy and packed with delicious seasonal flavours.

1kg Green Isle Brussels Sprouts

85g pancetta, cut into small chunks

200g vacuum-packed chestnuts

50g butter

Bring a large pan of salted water to the boil, then tip in the sprouts.

Bring back to the boil and cook for 5 minutes.

Drain, run under the cold tap until cold and drain again.

Heat a large frying pan, add the pancetta and fry until crisp.

Remove the pancetta from the pan leaving any cooking oils, then add the chestnuts and fry over a high heat for about 5 minutes until browned lightly.

Tip out of the pan onto a plate and set aside.

Add the sprouts to the pan with a splash of water, then cover and finish cooking over a medium heat for about 5 minutes, stirring now and again, until just tender.

Uncover, turn up the heat, add the butter and cook the sprouts for 2 minutes more adding the pancetta and chestnuts, season with pepper and serve.


Preparation Time
15 minutes

Cooking Time
15 minutes

Main ingredients
Dairy, Vegetables, Nuts

Recipe Type
Entertaining, Family Dinners, Healthy, Side Dish

Level of Difficulty

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