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Brussels sprouts with sugared pancetta and chestnuts recipe
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This inventive Brussels sprouts recipe is a great way to incorporate sweet and smoky flavours in a classic Christmas side dish. Made in just 15 minutes with 4 ingredients to help keep your timings on track this Christmas. See method
Ingredients
- 500g (1lb) Brussels sprouts, trimmed but left whole
- 110g pack Tesco Finest smoked pancetta
- 1tbsp light brown sugar
- 240g (7¾oz) cooked, chestnuts
Each serving contains
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Energy
795kj
190kcal
10%
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Fat
8g
11%
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Saturates
3g
14%
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Sugars
8g
8%
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Salt
0.6g
10%
of the reference intake
Carbohydrate 19.7g
Protein 7g
Fibre 6.7g
Method
- Steam the sprouts for 4-5 minutes, depending on their size, until just tender. Drain thoroughly. Lay the pancetta out over the base of a large, nonstick frying pan and place over a medium heat. As the pancetta melts and turns golden underneath, scatter with the sugar and, using tongs, turn the rashers over. Cook until deeply burnished and crisp. Remove to a bowl.
- Tip the chestnuts and sprouts into the pan and stir thoroughly. Season with black pepper. Return the pancetta to the pan, then spoon into a warmed dish.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.