Chestnut Brussels Sprouts with Pancetta and Cranberries – A Festive Side or Bruschetta Topping

These chestnut pancetta brussels sprouts bring together caramelized onions, savoury pancetta, sweet cranberries, fragrant rosemary, and bright orange zest for a warm, flavourful winter dish. With tender Brussels sprouts, buttery chestnuts, and a lively mix of tangy, smoky, and herbaceous notes, this versatile recipe works beautifully as a festive side or served atop toasted baguette as a hearty bruschetta-style appetizer.

Hey, folks – I hope you’re all doing well!

Today, I’m sharing a seasonal dish full of colour, texture, and cold-weather character. With a delicious contrast of salty pancetta, earthy sprouts, soft chestnuts, citrus brightness, and the pop of fresh cranberries, this is the kind of recipe that easily fits both casual and festive occasions. So, let’s dive into these chestnut pancetta brussels sprouts.

Why You’ll Love These Chestnut Pancetta Brussels Sprouts

• Versatile Serving: Enjoy as a warm side dish or spoon over crusty bread for a rustic appetiser.
• Seasonal Flavour: Chestnuts, cranberries, rosemary, and orange create natural winter appeal.
• Sweet–Savoury Balance: Pancetta and onions add richness, while citrus and cranberries brighten the dish.
• Textural Contrast: Soft chestnuts, crisp pancetta, tender sprouts, and juicy berries make every bite interesting.
• Crowd-Friendly: Perfect for holiday gatherings, potlucks, or a festive starter.

Flavour and Texture Profile

This dish combines buttery chestnuts, tender Brussels sprouts, crisp pancetta, and tart cranberries for a beautifully layered winter profile. Caramelized onions bring sweetness, rosemary adds woodsy aromatics, and orange zest lifts everything with citrus brightness. The result is warm, rustic, sweet–savoury, and deeply seasonal.

Ingredients You’ll Need for This Recipe

• Brussels sprouts: Provide an earthy, seasonal base for the dish.
• Pancetta: Adds savoury richness and crisp texture.
• Cooked chestnuts: Soft, buttery, and naturally sweet. I used roasted, peeled vacuum-packed chestnuts.
• Fresh cranberries: Add tartness and vibrant colour.
• Sweet onion: Thinly sliced and caramelized for depth and sweetness.
• Fresh rosemary: Woodsy and aromatic for winter warmth.
• Orange zest and juice: Brightens and balances the richer elements.
• Pomegranate molasses (or maple syrup): Adds subtle sweetness and tang.
• Balsamic vinegar: Deepens flavour and adds complexity.
• Olive oil: Helps develop flavour while cooking.
• Salt and pepper: Adjust to taste.

How to Enjoy These Chestnut Pancetta Brussels Sprouts

• As a festive side: Serve warm alongside poultry, pork, roasted vegetables, or holiday mains.
• As bruschetta: Spoon generously over toasted baguette for a hearty appetizer or grazing-board addition.
• As a light meal: Serve alongside crusty bread or paired with a simple green salad.
• With grains: Serve over warm barley, farro, or quinoa for a rustic, comforting bowl.
• With eggs: A savoury brunch option – try it with soft-poached eggs or folded into an omelette.

More Festive Sides and Appetizers

Are you looking for more fun sides and appetizers ideas, like these chestnut pancetta brussels sprouts? Be sure to check more recipes below:

• Festive Mini Nut Roast with Chestnuts, Rosemary and Cranberries
• Festive Chestnut Pancetta Dip or Bruschetta
• Christmas Lingonberry Brie Naan Pizza: A Festive Appetizer
• Apple Cranberry Walnut Salad for the Holidays

I’d love for you to try these chestnut pancetta brussels sprouts. If you give this holiday recipe a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts!

Cheers!

Print

Chestnut Brussels Sprouts with Pancetta and Cranberries

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Christmas, Festive Cheese and Appetizers, Bruschetta and Toasts, Sides, Thanksgiving

Servings

6-10

servings

Prep time

15

minutes

Cooking time

40

minutes

Brussels sprouts with chestnuts, pancetta, cranberries, rosemary, and orange – a dish served as a festive side or bruschetta-style topping.

Cook Mode

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Ingredients

• 1 large sweet onion, thinly sliced

• 100-125 gr. pancetta, cubed

• 3/4 lb. (350 gr.) Brussels sprouts

• 200-250 gr. cooked chestnuts, crumbled

• 1/2 cup (60 gr.) fresh cranberries

• 1 tbsp. olive oil

• 1 tbsp. minced rosemary

• zest and juice of 1 medium orange (or 2 clementines) plus more zest to garnish

• 1 tsp. pomegranate molasses (or maple syrup)

• 1 tsp. balsamic vinegar

• 1/2 tsp. salt or to taste

• pepper, to taste

Directions

• In a meantime, in a large pan heat the olive oil over medium-low heat, add the onions and sauté for about 7 minutes until fragrant, translucent, but not browned.
• Add the pancetta and rosemary and cook, tossing occasionally, for another 5-7 minutes.
• In a meantime, trim the ends of Brussels sprouts and discard any tough or discolored outer leaves. Rinse under cold water. If they are large, cut in half or quarters. If they are tiny, leave them whole.
• Bring a large stockpot of salted water to a boil over high heat. Place Brussels sprouts in water and cook for 2 minutes. Drain.
• Add the blanched sprouts to the pan along with the cranberries, chestnuts, zest and juice of orange, molasses (or maple), and balsamic. Increase heat to high-medium and cook for about 5 minutes, until most of the liquid has evaporated and the ingredients look glossy and slightly sticky. This step is a good opportunity to season with some salt and pepper; keep in mind the saltiness of the pancetta.
• Off heat and let the mixture cool. Serve warm or room temperature sprinkled with extra zest. Enjoy on bruschetta, as a dip or side. Keep leftovers refrigerated in an air-tight container for up to 5 days and simply preheat in a microwave or in a pan.