Brussels sprouts with chestnuts, pancetta, mustard seeds and olive oil

PT10M

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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
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