Mary Berry Brussels Sprouts with Pancetta and Chestnuts Recipe

This delicious Brussels sprouts dish with crispy pancetta and chestnuts is perfect for any festive meal. It’s quick, easy, and packed with flavor, making it a great side to roast turkey or any holiday feast.

Ingredients Needed:

• 900g/2lb small Brussels sprouts
• 50g/1¾oz butter
• 200g/7oz thinly sliced pancetta or bacon, cut into small pieces
• 1 onion, finely chopped
• 225g/8oz frozen chestnuts, defrosted and halved
• salt and freshly ground black pepper

How To Make Brussels Sprouts with Pancetta and Chestnuts Recipe?

1. Prepare the Brussels Sprouts: Remove the outer leaves and trim the base of each sprout. Cut them in half from top to bottom. Boil in salted water for 3-4 minutes until nearly tender. Drain and cool in cold water to keep their color.
2. Fry the Pancetta: Heat half of the butter in a pan over medium heat. Once it’s foaming, add the pancetta and fry for 3-4 minutes until crispy. Remove and set aside on kitchen paper.
3. Cook the Onion and Chestnuts: In the same pan, add the rest of the butter. Stir in the onion and chestnuts and cook for 8-10 minutes, until the onion softens.
4. Combine Everything: Add the pancetta back into the pan, then stir in the Brussels sprouts. Season with salt and pepper and mix well.
5. Serve: Serve immediately with your favorite main dish.

Recipe Tips:

• Don’t Overcook the Brussels Sprouts: Be careful not to overcook the Brussels sprouts in the boiling water. They should be tender but still slightly firm to avoid becoming mushy when mixed with the other ingredients.
• Fry Pancetta Until Crispy: Make sure to fry the pancetta until it is crispy, which will add a great texture and flavor to the dish. It should be golden brown, not soft.
• Use Room Temperature Sprouts: Before adding the Brussels sprouts to the pan, make sure they are at room temperature. If you use cold sprouts straight from the fridge, they may take too long to heat through and won’t mix well with the other ingredients.
• Balance the Seasoning: Taste and adjust the salt and pepper after mixing everything. The pancetta is salty, so you may need less salt than usual.
• Serve Immediately for Best Flavor: This dish tastes best when served right away, so try to time it so it’s fresh and hot when your meal is ready. If you need to prepare it ahead, follow the storage tips and reheat it carefully.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover Brussels sprouts cool to room temperature. Once they’ve cooled, transfer them to an airtight container and store them in the fridge for up to 1 day.
• Reheat: Heat a pan over low heat. Add the leftovers and stir occasionally until warmed through. If needed, add a splash of water or broth to keep the dish moist.

Nutrition Facts:

• Calories: 250 kcal
• Total Fat: 18g
• Saturated Fat: 7g
• Cholesterol: 30mg
• Sodium: 400mg
• Potassium: 500mg
• Total Carbohydrate: 14g
• Dietary Fiber: 5g
• Sugars: 3g
• Protein: 10g

Try More Mary Berry Recipes:

• Mary Berry Three Bean Salad Recipe
• Mary Berry Cheese Sauce Recipe

Mary Berry Brussels Sprouts with Pancetta and Chestnuts Recipe

Course: Side DishCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

250

kcal

This delicious Brussels sprouts dish with crispy pancetta and chestnuts is perfect for any festive meal. It’s quick, easy, and packed with flavor, making it a great side to roast turkey or any holiday feast.

Ingredients

• 900g/2lb small Brussels sprouts

• 50g/1¾oz butter

• 200g/7oz thinly sliced pancetta or bacon, cut into small pieces

• 1 onion, finely chopped

• 225g/8oz frozen chestnuts, defrosted and halved

• salt and freshly ground black pepper

Directions

• Prepare the Brussels Sprouts: Remove the outer leaves and trim the base of each sprout. Cut them in half from top to bottom. Boil in salted water for 3-4 minutes until nearly tender. Drain and cool in cold water to keep their color.
• Fry the Pancetta: Heat half of the butter in a pan over medium heat. Once it’s foaming, add the pancetta and fry for 3-4 minutes until crispy. Remove and set aside on kitchen paper.
• Cook the Onion and Chestnuts: In the same pan, add the rest of the butter. Stir in the onion and chestnuts and cook for 8-10 minutes, until the onion softens.
• Combine Everything: Add the pancetta back into the pan, then stir in the Brussels sprouts. Season with salt and pepper and mix well.
• Serve: Serve immediately with your favorite main dish.

Notes

• Don’t Overcook the Brussels Sprouts: Be careful not to overcook the Brussels sprouts in the boiling water. They should be tender but still slightly firm to avoid becoming mushy when mixed with the other ingredients.
• Fry Pancetta Until Crispy: Make sure to fry the pancetta until it is crispy, which will add a great texture and flavor to the dish. It should be golden brown, not soft.
• Use Room Temperature Sprouts: Before adding the Brussels sprouts to the pan, make sure they are at room temperature. If you use cold sprouts straight from the fridge, they may take too long to heat through and won’t mix well with the other ingredients.
• Balance the Seasoning: Taste and adjust the salt and pepper after mixing everything. The pancetta is salty, so you may need less salt than usual.
• Serve Immediately for Best Flavor: This dish tastes best when served right away, so try to time it so it’s fresh and hot when your meal is ready. If you need to prepare it ahead, follow the storage tips and reheat it carefully.