Charred sprouts with orange zest, chestnuts and pancetta
This charred Brussels sprouts recipe gives the festive vegetable the attention it deserves. Frying the sprouts until crisp and combining them with salty pancetta, earthy chestnuts and plenty of orange zest makes this the perfect combination of flavours at Christmas.
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Brussels sprouts
Ingredients
Metric
Imperial
- 500g of Brussels sprouts
- olive oil
- 1 orange, zested
- 100g of cooked chestnuts, chopped
- 150g of pancetta lardons
- black pepper
Equipment
- bowl of ice
Method
1
Prep the sprouts by removing any dirty outer leaves. Bring a pan of salted water to the boil and cook for 3 minutes, then plunge into ice water. Once cool, drain, pat dry with kitchen roll and cut in half
- 500g of Brussels sprouts
2
Fry the pancetta in a large non-stick frying pan for a few minutes until crisp. Remove and set aside
- 150g of pancetta lardons
3
Drizzle some olive oil into the pan and turn up the heat. Add the sprouts cut-side down and pan-fry for 5 minutes until nice and charred
- olive oil
4
Transfer to a serving bowl and stir through the pancetta and chestnuts. Grate over orange zest and season with pepper
- black pepper
- 1 orange, zested
- 100g of cooked chestnuts, chopped
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Charred sprouts with orange zest, chestnuts and pancetta
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© Great British Chefs 2019