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Sprouts with Chestnuts & Crisp PancettaSprouts with Chestnuts & Crisp Pancetta

Bored of Brussels?  Try this and you will look at them in a completely different way!

Prep Time: 10 mins
Cook Time: 20 mins


  • 500g Brussels sprouts, trimmed
  • 140g diced pancetta
  • 200g cooked chestnuts, broken into large pieces
  • 1 tbsp light Muscovado sugar
  • 200ml vegetable stock


  1. Boil the sprouts for 3 mins until starting to soften slightly, then drain.
  2. Fry the pancetta until crisp, then remove from the pan and set aside. Add the chestnuts and sugar, tossing in the pan, then add the stock and reduce by half.
  3. Add the sprouts and pancetta back to the pan and warm through to serve.
Skill level: Easy
  Servings: 8 
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