These Brussels Sprouts with Pancetta and Chestnuts (and seasonal aromatics like nutmeg, rosemary, and citrus) are a simple yet stunning and delicious side dish for your Thanksgiving or Christmas celebration.
Hey folks! Have are you doing? I am doing also well, thanks for asking.
As you can see, I am jumping into the festive season, and I am SO excited about that. Yes, it may sound like a little too early for that. But I just love the festive ambience in food photography, so it’s hard for me to stop. To make this clear, I made and photographed my first recipe for this season sometime around Canadian Thanksgiving (one month ago.) Also., retail stores start celling Christmas staff sometime around end of September (and I saw some items being on shelves right after Labour Day!) Lastly, some recipes I am going to share would be a perfect fit for American Thanksgiving.
That is a win-win-win, in my book. (And it is not like I need to have any of those excuses anyway.)
Brussels Sprouts with Pancetta and Chestnuts
Who loves Brussels sprouts, please raise your hand? That’s one of my favourite seasonal veggies, if you ask me.
I already have another festive recipe – Festive Brussels Sprouts – with chestnuts, ham, prosciutto, cranberries, and some other good things.
This time the method is slightly different, though. I found it in one of the Gordon Ramsey’s holiday edition videos, and I wanted to give it a try. According to it, the Brussels sprouts get quickly blanched first then tossed in a pan with other ingredients for a couple of minutes. It is a super quick way of cooking sprouts, and it is also hard to overcook them; they will have a nice firmness / crunch. (Of course, if you prefer softer sprouts, you can cook them in the pan a few minutes longer.)
Other flavourful ingredients include pancetta, chestnuts (use cooked vacuum-packed to save time), rosemary, nutmeg, and orange. Do you already feel the taste of Christmas?!
More Festive Savoury Recipes
Looking for more festive savoury ideas for Thanksgiving or Christmas? You have chosen the right place then! :)
I hope you like these Brussels Sprouts with Pancetta and Chestnuts, and you will give them a try soon. If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.
Cheers!
Brussels Sprouts with Pancetta and Chestnuts
Course: Sides, Main4-6
servings10
minutes25
This Brussels Sprouts with Pancetta and Chestnuts (and seasonal aromatics like nutmeg, rosemary, and citrus) are a simple yet stunning and delicious side dish for your Thanksgiving or Christmas celebration.
Ingredients
about 2 lb. Brussels sprouts
1 tsp. olive oil
150-200 gr. pancetta
150-200 gr. cooked chestnuts, crumbled (I used vacuum-packed)
juice and zest of one medium orange
1 tbsp. fresh rosemary, minced
1/2 whole nutmeg, grated
salt and pepper, to taste
Directions
- 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 small, 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.
- Remove Brussels sprouts from the heat and transfer to cold water to halt the cooking process then let them drain in a colander. Set aside.
- In a meantime, in a large pan heat the olive oil over low-medium heat, add the pancetta, rosemary, and nutmeg, and cook for about 5-7 minutes.
- Stir in the drained Brussels sprouts and cook, tossing occasionally, for 5-7 minutes, depending on their size and desirable texture. This is a good time to season them with salt and pepper (keep in mind the saltiness of pancetta.)
- Add the chestnuts and cook one minute.
- Stir in the orange zest and juice. Let it cook for a minute or so and off the heat. Enjoy.
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.
This looks so beautiful and festive! And I’m a huge fan of Brussels sprouts. Thanks for the recipe!
Thank you Jeff!
Looks delicious, Ben! I’ve actually enjoyed this dish before (sans orange juice) and I know it’s a winner. And so festive! Unfortunately although I love them, my nephew who’s living with us while he’s attending a local college, hates Brussel sprouts so they’re off the menu for the duration…
Frank | Memorie di Angelina recently posted…Pasta alla grigia con carciofi
Thank you Frank. You should make it if your nephew is not passing the exams well then :)
Ben | Havocinthekitchen recently posted…Chestnut Soup with Brandy
These Brussels Sprouts with Pancetta and Chestnuts are an absolute must for the holiday table! A lovely side dish that not only looks stunning but also delivers an explosion of flavours, Ben. Definitely the perfect addition to elevate your Thanksgiving or Christmas feast. Thanks!
Neil recently posted…Easy Shepherd’s Pie With Frozen Vegetables
Thanks Neil!
Ben | Havocinthekitchen recently posted…Chestnut Soup with Brandy
Brussels sprouts and bacon go so well together but you’ve taken it to the next level with pancetta! What a wonderful combination and adding the creamy chestnuts is not only decadent but it’s absolutely delicious too! I always have a small bad of cooked Italian chestnuts and pancetta on hand! I think I’ll make these for our second thanksgiving this month!
Isn’t it awful how quickly the retailers start Christmas? In the US, there was an unwritten rule that they’d wait until after their thanksgiving but that is definitely not the case anymore, some (TJ Max and Ross) are even playing Christmas music throughout their stores. Way too early!
I get the impression now that there’s a think where you wait until the day after Halloween to start putting up your Christmas decorations, which make Thanksgiving for us in the U.S. into a holiday that falls in the middle of Christmas season. Weird.
Thanks Eva!
A couple of years ago, there was a big-deal mass media conversation blaming retailers for decorating stores before Remembrance Day here in Canada. I think it may have worked out…well for the decoration part :) Once I needed some Halloween decorations 3-4 days prior to Halloween at dollar store, and guess what? They had already removed everything! LOL
Ben | Havocinthekitchen recently posted…Chestnut Soup with Brandy
I hear ya about Christmas stuff being in the stores early. It started showing up here in September, too – I guess folks buy it or else they wouldn’t keep putting it out! Either way, it’s now holiday time, and this recipe sounds fantastic. I love all of the individual elements, but I’ve never put them together in one recipe like this. I need to make this happen!
David @ Spiced recently posted…Easy Cranberry Sauce
Thanks David!
we are big brussels sprouts fans here. We like to roast them with a bit of orange juice or honey – and bacon in the days when we ate little piggies :) And how close is Christmas??!!
Thanks Sherry!
Sadly we don’t get chestnuts here. This reminds me of Christmas as a child in America :)
Tandy I Lavender and Lime recently posted…Mint Hummus
Thanks Tandy!
I absolutely love pancetta and chestnuts…this makes a perfect holiday side!
angiesrecipes recently posted…Upside Down Filo Leek Tart
Thanks Angie!
Your Brussels Sprouts with Pancetta and Chestnuts recipe sounds like a delightful addition to any festive meal. Brussels sprouts are a classic holiday side dish, and the addition of pancetta, chestnuts, and aromatic ingredients like rosemary, nutmeg, and orange zest takes them to another level.
Thank you Raymund!
Loving this complex blend of flavors and textures, Ben. All things that we love in this house! This is a beautiful side dish for the holidays that are just around the corner.
Thank you Marissa!
Ben | Havocinthekitchen recently posted…Chestnut Soup with Brandy