Sprouts With Chestnuts & Crisp Pancetta
This recipe brings together the earthy flavors of Brussels sprouts, the savory crunch of pancetta, and the subtle sweetness of chestnuts for a delightful side dish that is perfect for any occasion. The combination of these ingredients creates a harmonious balance of textures and tastes that will surely impress your guests.
— Constant Cookbook
Ingredients
- 500g Brussels sprouts , trimmed
- 140g diced pancetta
- 200g cooked chestnuts , broken into large pieces
- 1 tbsp light muscovado sugar
- 200ml vegetable stock
Instructions
- Boil the sprouts for 3 mins until starting to soften slightly, then drain. 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. Add the sprouts and pancetta back to the pan and warm through to serve.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 8
Nutrition
- Calories: 134 calories
- Fat Content: 6 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 14 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 0.97 milligram of sodium
Comments
No comments found.