How To Make Sprouts with Chestnuts & Crisp Pancetta
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Serves:
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 4 oz pancetta, diced
- 1 cup chestnuts, cooked and peeled
- 2 tbsp olive oil
- Salt and pepper, to taste
Instructions
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Preheat the oven to 400°F (200°C).
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In a large skillet, cook the pancetta over medium heat until crisp. Remove the pancetta from the skillet and set aside, keeping the rendered fat in the skillet.
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In the same skillet, add the olive oil and Brussels sprouts. Cook over medium-high heat for 5-7 minutes until lightly browned.
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Transfer the skillet to the preheated oven and roast the sprouts for 15-20 minutes until tender.
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Remove the skillet from the oven and stir in the cooked pancetta and chestnuts. Season with salt and pepper to taste.
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Serve the sprouts with chestnuts and crispy pancetta as a delicious side dish.
Nutrition
- Calories : 256kcal
- Total Fat : 17g
- Saturated Fat : 4g
- Cholesterol : 17mg
- Sodium : 176mg
- Total Carbohydrates : 22g
- Dietary Fiber : 6g
- Sugar : 5g
- Protein : 7g
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