This dish mixes sprouts and chestnuts…
Alex Mackay’s Brussels Sprouts With Chestnuts and Pancetta
- 400g Brussels sprouts
- 1 tbsp vegetable oil, or turkey fat if you’re doing this at Christmas
- 70g-100g pancetta, you can use smoked or unsmoked
- 100g cooked chestnuts, cut in half
- Salt and freshly ground black pepper
Trim the sprouts as little as you possibly can. Cut them in half. Boil in salted water for 3 minutes until tender. Drain then return them to the empty pan; put it back on the heat and sauté for 20-30 seconds to evaporate the excess water. Turn off the heat. In a large frying pan, add the vegetable oil and heat to medium. Add the pancetta and sauté for 1 minute to cook through. Add the chestnuts, sauté for 1 minute. Add the sprouts. Toss everything together, season with salt and freshly ground black pepper and serve.
There are 10g of carbs, 4.5g of fat and 4g of protein, 88 calories as well as a big hit of Vitamin C in 1 cup of Cooked Brussels Sprouts.
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