Brussel Sprouts with Chestnuts & Pancetta


I believe this is a Gordon Ramsay recipe, could be wrong. It was a hit on Christmas Day served with our Roast Goose!

  • 500g Brussel Sprouts – trimmed
  • 2 tbsp Olive Oil
  • Knob of Butter
  • 4 slices Pancetta – chopped
  • 200g Roasted Chestnuts – roughly chopped
  • Pinch of Chilli Flakes
  • Leaves from a Sprig of Thyme

Blanch sprouts in a pan of boiling water for 8-10 minutes. They should be tender but still retain a bite. Drain, refresh in a bowl of iced water until cooled, drain again

Cut the sprouts in half so they take on more flavour from the other ingredients

Just before ready to serve, heat oil & butter in a skillet & fry the pancetta until golden brown & crisp. Add chestnuts, chilli flakes & thyme leaves & stir over a medium-high heat to warm the chestnuts

Add sprouts & a splash of water. Fry for 1-2 minutes until the sprouts are warm & the liquid is cooked off

Season generously with pepper & serve

Brussel Sprouts with Roast Chestnuts & Pancetta

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About intheiversonkitchen

My husband, James & I have been married since 2007 & have 4 little ones, Rhys, Anwyn, Llewelyn & Aled. I love to cook & love to try new dishes, so decided to share with the world what happens in my kitchen & in other areas of my home. I hope you enjoy! Please feel free to make comments or suggestions, I welcome them all!
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