Brussels sprouts with pancetta and chestnuts

Brussels sprouts with pancetta and chestnuts

So tasty, this dish can turn anyone into a sprout fan.

By , 21 September 2015

(7 votes)

Brussels sprouts with pancetta and chestnuts

  • 20 Mins

  • Serves: 8

Nutritional Info
Each 128g serving contains

  • Energy

    858KJ

    205KCAL

    10%

  • Fat

    12.1g

    med

    17%

  • Saturates

    4.7g

    med

    23%

  • Sugars

    4.5g

    low

    5%

  • Salt

    1.4g

    med

    24%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 670kJ/160kcal.
Ingredients
  • 600g Brussels sprouts
  • 180g Asda Extra Special Smoked Pancetta
  • 1 tbsp olive oil
  • 200g vacuum-packed chestnuts
  • 25g butter
Method

  • Trim the Brussels sprouts and add to a large pan of boiling water. Return to the boil and simmer for 4 minutes.

  • Drain a colander and rinse under cold running water. Cut in half.

  • Cut the pancetta into small pieces and cook in a wok with the olive oil until crisp. Remove with a slotted spoon.

  • Add the chestnuts and the sprouts to the wok and stir-fry for 3-4 minutes. Return the pancetta to the pan with the butter and heat through.