Brussels Sprouts with Roasted Chestnuts & Crispy Pancetta Recipe.
Switch up your standard sprouts and get creative at your next Sunday Roast!
This Brussels sprouts recipe by Michael Caines features roasted chestnuts, fresh rosemary and crispy pancetta to get you thinking ahead to the festive season.
Did you know that you can actually grow your own sprouts at home? Sprouts can take between 26 to 31 weeks to grow and are in season from September to March.
Why not invite the family around and get cooking this weekend? We’ve included Michael’s full recipe below, but if you don’t fancy cooking, you can always book a table at The Harbourside Refuge and let us do the work for you. We’re now taking bookings for our Christmas menu, so get ahead of the game and reserve your table today.
Serves 6
Ingredients
1kg Brussels sprouts
3 litres water
40g salt
200g chestnuts
400g raw smoked pancetta
150g unsalted butter
2g fresh rosemary, chopped
Method
Place the water and the salt into a pan and bring to the boil. In the meantime, prepare the Brussels sprouts by taking off any discoloured outer leaves and after removing the tough stalk at the bottom, placing a ‘criss cross’ across it.
Add to the water and simmer very gently for approximately 12 minutes, or until cooked to your liking. Strain from the water and refresh the sprouts in ice cold water.
Heat 50g of the butter in a pan, cut the pancetta into chunky batons and add to the butter. Roast, stirring continually, and when they are golden brown, drain off in a sieve.
In a separate pan add another 50g of butter and do the same with the chestnuts, then drain and add to the pancetta.
To put the dish together, simply place the warm sprouts into a serving bowl, sprinkle with the pancetta and chestnut mix, then warm the remaining butter in a pan and add the rosemary to it. Pour this over the Brussels sprouts, then serve and enjoy!
