This Brussels Sprouts Chestnut Dip (or Bruschetta) with caramelized onions, pancetta, cranberries, rosemary, and orange zest is a festive and tasty seasonal appetizer, snack, or even entire meal. Make-ahead recipe, you can whip up a large batch to enjoy throughout the holiday season.Jump to Recipe
Hey folks – how are you doing?
I hope you have had a restful weekend, and you are ready for new week now. And to my American readers: I hope you are excited about upcoming Thanksgiving; if you ask me, the anticipation and preparation is the best part of any holidays itself.
And with Thanksgiving around the corner (basically, already knocking on the door!), I think this Brussels Sprouts Chestnut Dip may be a lovely last-minute holiday idea for your celebration!
Brussels Sprouts Chestnut Dip (or Bruschetta)
Just think about the flavour profile: Brussels sprouts, cranberries, chestnuts, along with some festive aromatics like orange and rosemary? This totally screams “Thanksgiving!” And if you are not celebrating it, I can clearly hear that it also screams “Christmas!” :)
You can totally make it in advance and keep refrigerated for up to 4-5 days. Just simply preheat it in a microwave or on a pan over low-medium heat for a minute or two before serving. You may eat it cold, but I prefer room temperature or slightly warm (the dip has a high amount of fats which may not be pleasant when solidified.)
Enjoy it on your bruschetta, as a dip or even as a side. I think in terms of concept, it is similar to the idea of a stuffing.
More Savoury Recipes for Thanksgiving and Christmas
And please make sure to check some other festive ideas from Havoc in the Kitchen.
I hope you like this Brussels Sprouts Chestnut Dip (or Bruschetta), and you will enjoy it this holiday season. If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.
Brussels Sprouts Chestnut DipCourse: Appetizers, Sides
This Brussels Sprouts Chestnut Dip (or Bruschetta) with caramelized onions, pancetta, cranberries, rosemary, and orange zest is a festive and tasty make-ahead appetizer, snack, or even entire meal.
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
- 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.
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.