Mary Berry’s Brussels Sprouts with Pancetta and Chestnuts is a flavorful twist on the classic festive side dish. Combining tender Brussels sprouts with crispy pancetta and sweet roasted chestnuts, this recipe delivers a perfect balance of savory and nutty flavors. Ideal for Christmas dinner or any special occasion, it’s an easy yet impressive way to elevate your vegetable sides.
What is Mary Berry Brussels Sprouts with Pancetta and Chestnuts?
This dish features lightly cooked Brussels sprouts tossed with crispy pancetta and roasted chestnuts. The pancetta adds a smoky richness, while the chestnuts provide a sweet and nutty contrast. It’s a versatile side dish that pairs beautifully with roast meats or vegetarian mains.
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Why You Should Try This Recipe
- Festive Flavors: Perfect for Christmas or holiday dinners.
- Quick to Make: Simple preparation for an elegant dish.
- Balanced Taste: Combines smoky, nutty, and fresh flavors.
- Customizable: Adjust ingredients to suit your taste.
- Versatile Side Dish: Pairs with a wide variety of mains.
Ingredients Needed to Make Mary Berry Brussels Sprouts with Pancetta and Chestnuts
- Brussels Sprouts (500g, trimmed and halved): The main vegetable base.
- Pancetta (150g, diced): Adds a smoky, salty flavor.
- Cooked Chestnuts (150g, roughly chopped): For sweetness and nuttiness.
- Olive Oil (1 tbsp): For cooking the pancetta and sprouts.
- Butter (25g): Adds richness and enhances flavor.
- Salt and Black Pepper (to taste): For seasoning.
- Garlic (1 clove, minced, optional): Adds depth to the flavor.
Equipment Needed
- Large frying pan or skillet
- Saucepan
- Slotted spoon
Instructions to Make Mary Berry Brussels Sprouts with Pancetta and Chestnuts
Step 1: Prepare the Brussels sprouts
Bring a large pot of salted water to a boil. Add the trimmed and halved Brussels sprouts and blanch for 3-4 minutes until tender but still vibrant green. Drain and set aside.
Step 2: Cook the pancetta
In a large frying pan, heat the olive oil over medium heat. Add the diced pancetta and cook for 5-6 minutes until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pan.
Step 3: Sauté the sprouts
In the same pan, melt the butter over medium heat. Add the blanched Brussels sprouts and cook for 5-6 minutes, stirring occasionally, until lightly browned and caramelized.
Step 4: Add the chestnuts and pancetta
Stir in the chopped chestnuts and crispy pancetta. Cook for an additional 2-3 minutes to heat everything through. Season with salt and black pepper to taste.
Step 5: Serve
Transfer the Brussels sprouts mixture to a serving dish and serve warm. Garnish with fresh parsley or grated Parmesan, if desired.
What Goes Well With Mary Berry Brussels Sprouts with Pancetta and Chestnuts
- Roast Turkey or Chicken: A classic pairing for festive meals.
- Mashed Potatoes: Complements the rich and smoky flavors.
- Stuffing: Adds an additional layer of texture and flavor.
- Roasted Vegetables: A colorful and hearty accompaniment.
- Gravy: Drizzle over for added depth.
- Vegetarian Mains: Pairs well with nut roasts or lentil loaves.
Expert Tips for Making the Best Mary Berry Brussels Sprouts with Pancetta and Chestnuts
- Don’t Overcook the Sprouts: Blanching them briefly ensures they stay tender and vibrant.
- Use High-Quality Chestnuts: Pre-cooked vacuum-packed chestnuts work well for this dish.
- Crisp the Pancetta: Cook it thoroughly to bring out its smoky flavor and crunchy texture.
- Add Garlic: Minced garlic sautéed with the sprouts adds extra depth.
- Finish with Lemon Zest: For a bright and fresh twist, grate a little lemon zest over the dish before serving.
Easy Variations of Mary Berry Brussels Sprouts with Pancetta and Chestnuts
- Vegetarian Version: Replace pancetta with sautéed mushrooms or caramelized onions.
- Add Dried Fruit: Mix in dried cranberries or raisins for a touch of sweetness.
- Spicy Twist: Sprinkle with chili flakes for a hint of heat.
- Cheesy Finish: Top with grated Parmesan or crumbled blue cheese.
- Nutty Flavor: Add toasted almonds or walnuts for extra crunch.
Best Practices to Store Mary Berry Brussels Sprouts with Pancetta and Chestnuts
- Refrigerate leftovers: Store them in an airtight container in the fridge for up to 3 days.
- Reheat Gently: Warm in a skillet over low heat with a splash of water or butter to restore freshness.
- Freeze: Not recommended, as the texture of the sprouts may become mushy upon thawing.
Nutrition Value (per serving):
- Calories: 180
- Carbohydrates: 12g
- Protein: 8g
- Fat: 12g
- Fiber: 5g
FAQs
Can I prepare Brussels sprouts with pancetta and chestnuts in advance?
Yes, you can blanch the Brussels sprouts and cook the pancetta ahead of time. Store them separately in the fridge and combine with chestnuts just before reheating.
How do I stop Brussels sprouts from becoming soggy?
Blanch the sprouts for only 3-4 minutes and then sauté them in a hot pan to retain their firmness and avoid sogginess.
What can I use instead of pancetta in this recipe?
You can substitute pancetta with diced bacon or even vegetarian options like sautéed mushrooms or caramelized onions.
Are pre-cooked chestnuts suitable for this recipe?
Yes, vacuum-packed or canned pre-cooked chestnuts are ideal for this dish and save time in preparation.
Final Words
Mary Berry’s Brussels Sprouts with Pancetta and Chestnuts is a festive side dish that’s sure to please even those who aren’t fans of Brussels sprouts. With its smoky pancetta, sweet chestnuts, and perfectly cooked sprouts, this dish is both simple to prepare and full of flavor. Give it a try and make your holiday table even more delicious!
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Mary Berry Brussels Sprouts with Pancetta and Chestnuts
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 6
- Category: Side Dish
- Method: Sautéing and blanching
- Cuisine: British
Description
This dish features lightly cooked Brussels sprouts tossed with crispy pancetta and roasted chestnuts. The pancetta adds a smoky richness, while the chestnuts provide a sweet and nutty contrast. It’s a versatile side dish that pairs beautifully with roast meats or vegetarian mains.
Ingredients
- Brussels Sprouts (500g, trimmed and halved): The main vegetable base.
- Pancetta (150g, diced): Adds a smoky, salty flavor.
- Cooked Chestnuts (150g, roughly chopped): For sweetness and nuttiness.
- Olive Oil (1 tbsp): For cooking the pancetta and sprouts.
- Butter (25g): Adds richness and enhances flavor.
- Salt and Black Pepper (to taste): For seasoning.
- Garlic (1 clove, minced, optional): Adds depth to the flavor.
Instructions
Step 1: Prepare the Brussels sprouts
Bring a large pot of salted water to a boil. Add the trimmed and halved Brussels sprouts and blanch for 3-4 minutes until tender but still vibrant green. Drain and set aside.
Step 2: Cook the pancetta
In a large frying pan, heat the olive oil over medium heat. Add the diced pancetta and cook for 5-6 minutes until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pan.
Step 3: Sauté the sprouts
In the same pan, melt the butter over medium heat. Add the blanched Brussels sprouts and cook for 5-6 minutes, stirring occasionally, until lightly browned and caramelized.
Step 4: Add the chestnuts and pancetta
Stir in the chopped chestnuts and crispy pancetta. Cook for an additional 2-3 minutes to heat everything through. Season with salt and black pepper to taste.
Step 5: Serve
Transfer the Brussels sprouts mixture to a serving dish and serve warm. Garnish with fresh parsley or grated Parmesan, if desired.
