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.Jump to Recipe
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.
Brussels Sprouts with Pancetta and ChestnutsCourse: Sides, Main
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.
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
- 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.