Nigella Brussels Sprouts With Chestnuts, Pancetta and Parsley

This festive side dish combines tender Brussels sprouts, crispy pancetta, and buttery chestnuts with a touch of Marsala for a savory twist. It’s quick, flavorful, and perfect for a holiday table or a cozy dinner.

Ingredients Needed:

• 1 kilogram brussels sprouts
• 250 grams pancetta (rind removed, cut into 1 cm cubes)
• 1 tablespoon vegetable oil
• 30 grams butter
• 250 grams vacuum-packed chestnuts
• 60 millilitres marsala
• 1 large bunch of fresh flatleaf parsley (chopped)

How To Make Brussels Sprouts With Chestnuts, Pancetta, and Parsley?

1. Prepare the Sprouts: Trim the bottoms of the sprouts, cutting a small cross or slash into each. Boil them in salted water for about 5 minutes until tender but slightly firm. Test one to ensure they’re cooked to your liking.
2. Cook the Pancetta: Heat the vegetable oil in a large pan. Add the pancetta cubes and rind, cooking until bronzed and crisp, but not dry.
3. Add Chestnuts and Marsala: Stir in the butter and chestnuts, pressing them lightly to break them up. When warmed, turn up the heat and add the Marsala. Let it bubble into a savory syrup.
4. Combine Everything: Add the drained sprouts to the pan, tossing well with half the parsley and a grind of pepper. Taste for seasoning, as the pancetta usually provides enough salt.
5. Serve: Transfer to a warm serving plate and sprinkle with the remaining parsley.

Recipe Tips:

• Score the Sprouts: Cutting a cross into the base of the sprouts helps them cook evenly and absorb flavors better.
• Don’t Overcook: Boil the sprouts until tender but not mushy to maintain their texture and bright flavor.
• Use High-Quality Pancetta: Good pancetta adds rich flavor to the dish, so choose fresh, thickly cut cubes.
• Marsala Substitute: If you don’t have Marsala, dry sherry or white wine can be used for a similar depth of flavor.
• Fresh Parsley Only: Fresh flat-leaf parsley adds a burst of flavor; avoid using dried parsley in this recipe.

How To Store Leftovers?

Let the leftovers cool to room temperature, then transfer to an airtight container. Store in the fridge for up to 3 days.

Nutrition Facts:

• Calories: 250 kcal
• Total Fat: 15g
• Saturated Fat: 6g
• Cholesterol: 25mg
• Sodium: 550mg
• Potassium: 470mg
• Total Carbohydrate: 15g
• Dietary Fiber: 4g
• Sugars: 6g
• Protein: 10g

Try More Nigella  Lawson Recipes:

• Nigella Brussel Sprouts​ Recipe
• Soupy Rice With Celeriac And Chestnuts
• Nigella Pancetta And Peas Orzo

Nigella Brussels Sprouts With Chestnuts, Pancetta and Parsley

Author: Hamdi Saidani Cooking Method:Sautéing Cuisine:British Courses:Side Dish Recipe Keys: B Brussels Sprouts With Chestnuts P Pancetta and Parsley

Difficulty:BeginnerPrep time: 10 minutesCook time: 15 minutesRest time: 5 minutesTotal time: 30 minutesServings:6 servingsCalories:250 kcal Best Season:Suitable throughout the year

Description

This festive side dish combines tender Brussels sprouts, crispy pancetta, and buttery chestnuts with a touch of Marsala for a savory twist. It’s quick, flavorful, and perfect for a holiday table or a cozy dinner.

Ingredients

• 1 kilogram brussels sprouts
• 250 grams pancetta (rind removed, cut into 1 cm cubes)
• 1 tablespoon vegetable oil
• 30 grams butter
• 250 grams vacuum-packed chestnuts
• 60 millilitres marsala
• 1 large bunch of fresh flatleaf parsley (chopped)

Instructions

1. Prepare the Sprouts: Trim the bottoms of the sprouts, cutting a small cross or slash into each. Boil them in salted water for about 5 minutes until tender but slightly firm. Test one to ensure they’re cooked to your liking.
2. Cook the Pancetta: Heat the vegetable oil in a large pan. Add the pancetta cubes and rind, cooking until bronzed and crisp, but not dry.
3. Add Chestnuts and Marsala: Stir in the butter and chestnuts, pressing them lightly to break them up. When warmed, turn up the heat and add the Marsala. Let it bubble into a savory syrup.
4. Combine Everything: Add the drained sprouts to the pan, tossing well with half the parsley and a grind of pepper. Taste for seasoning, as the pancetta usually provides enough salt.
5. Serve: Transfer to a warm serving plate and sprinkle with the remaining parsley.

Notes

• Score the Sprouts: Cutting a cross into the base of the sprouts helps them cook evenly and absorb flavors better.
• Don’t Overcook: Boil the sprouts until tender but not mushy to maintain their texture and bright flavor.
• Use High-Quality Pancetta: Good pancetta adds rich flavor to the dish, so choose fresh, thickly cut cubes.
• Marsala Substitute: If you don’t have Marsala, dry sherry or white wine can be used for a similar depth of flavor.
• Fresh Parsley Only: Fresh flat-leaf parsley adds a burst of flavor; avoid using dried parsley in this recipe.

Keywords:Nigella Brussels Sprouts With Chestnuts, Pancetta and Parsley