These Brussels Sprouts with Chestnuts and Pancetta take only 15 minutes to cook, making it the perfect side dish! Recipe with step-by-step photos.
CHOOSING BRUSSELS SPROUTS
I prefer to cook with small (or very small) Brussels sprouts which are about the size of large grapes or small cherry tomatoes. Ideally, they should be bite-sized and about the same size as the chestnuts. Small Brussels sprouts tend to be less bitter and are usually sweeter and nuttier in taste.
WHAT IS PANCETTA?
Pancetta is Italian-style bacon and it is often sold in small slabs or ready-cubed in packets. You could also use French lardon or thick-cut bacon in this recipe.
For this recipe, it is easiest to use pre-cooked chestnuts. I like to use pre-cooked chestnuts which are sold in vacuum-sealed packs, but you can also find them sold in glass jars or frozen. If you have the time and opportunity, you could also roast and peel your own chestnuts.
To cut down on the cooking and preparation time, I recommend the following:
* buy Brussels sprouts which have already been trimmed, prepared and washed
* buy pancetta or bacon which have already been cubed
* if you are using vacuum-sealed chestnuts, separate the chestnuts ahead of time and store them in a zip-lock freezer bag in the fridge until needed
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.