Brussels sprouts with chestnuts, pancetta, mustard seeds and olive oil
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This delicious Brussels sprout side dish recipe provides a fresh Italian spin on a traditional Christmas combination of pancetta and chestnuts. Cooking the sprouts this way help them retain their sweetness and crunch.
First published in 2020
Ingredients
Metric
Imperial
- 200g of Brussels sprouts, trimmed and finely sliced
- 100g of smoked pancetta, excess skin or fat removed and diced into 1cm pieces
- 120g of vacuum packed cooked chestnuts, halved
- 2 tsp yellow mustard seeds
- 70ml of extra virgin olive oil
- sea salt
- freshly ground black pepper
SAVE RECIPE
Method
1
Heat a large sauté pan over a high heat. Add the pancetta and cook until lightly browned and sizzling
2
Add the sprouts and mustard seeds and toss through in the pancetta fat. Cook for 3 minutes to soften the sprouts and pop the mustard seeds, then add the chestnuts and extra virgin olive oil
3
Turn down the heat and cook for 2 more minutes, stirring to combine. Season, add a final drizzle of Carapelli extra virgin olive oil and serve as an accompaniment to roast turkey or ham
First published in 2020
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