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BRUSSEL SPROUTS WITH PANCETA AND CHESTNUTS

Sweet, smoky, crisp and delicious. 

Recipe by Sophie @thecornerplot.
READY IN

25 min

COOKING TIME

15 min

PREP TIME

10 min

SERVES

Serves 4 as a side dish

ingredients

  • 500g Brussels sprouts
  • 1 tbsp Arbequina extra virgin olive oil
IN STOCK
  • 25g unsalted butter
  • 100g panceta, skin removed and cut into lardons
OUT OF STOCK
  • 100g Posada cooked chestnuts, halved or quartered
IN STOCK
  • 1 lemon
  • Sea salt
  • Black pepper

Method

  1. Trim the sprouts, remove outer leaves and cut in half.
  2. Bring a saucepan of salted water to the boil. Blanch the sprouts for 2 min then drain.
  3. Heat the oil in a frying pan, then add the butter and panceta. Fry for about 3 min until the fat has rendered and the panceta is starting to caramelise.
  4. Add the sprouts and chestnuts. Season, and cook over a high heat until the sprouts start to take on some colour, about 5 mins. Turn off the heat. Grate over the lemon zest and add a squeeze of lemon juice. Check and adjust the seasoning and serve straight away.

Little tip

Cut the sprouts in half, top to bottom, through the root and don’t stir them too often, so you allow them to caramelise before stirring.

Get ahead, you can blanch the sprouts and leave in cold water ready to be cooked a little later.

ingredients

  • 500g Brussels sprouts
  • 1 tbsp Arbequina extra virgin olive oil
IN STOCK
  • 25g unsalted butter
  • 100g panceta, skin removed and cut into lardons
OUT OF STOCK
  • 100g Posada cooked chestnuts, halved or quartered
IN STOCK
  • 1 lemon
  • Sea salt
  • Black pepper

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