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.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 6
- Category: Side Dish
- Method: Sautéing and blanching
- Cuisine: British
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.