Brussels Sprouts with Chestnuts, Pancetta and Mustard Seeds Recipe

10 minutes


  • 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


Heat a large sauté pan over a high heat. Add the pancetta and cook until lightly browned and sizzling
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
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