Hasselback Sprouts with Pancetta, Chestnuts & Citrus

Bex Blundy
Servings

10

Prep Time

10 minutes

Cook Time

35 minutes

Try our hasselback sprouts with pancetta, chestnuts & citrus this year, because brussels sprouts are no longer the most dreaded dish on the Christmas dinner table! Roasting them with cross-hatching to ensure they get crispy and coated in smoky pancetta fat is the key to this stunning sprout recipe.
Hasselback sprouts with smoky pancetta

Ingredients

  • 500g sprouts, bottoms trimmed off and tops hasselbacked
  • 150g pancetta, cubed
  • 100g cooked chestnuts, diced
  • 2 strips orange peel
  • 2 strips lemon zest
  • Drizzle olive oil
  • Salt & pepper, to season

Directions

  1. Preheat the oven: to 200°C.
  2. Prepare the sprouts: Cut the bottoms off the sprouts and wash them. Then, use your knife to cut lines from the top of the sprout to about half-way through, creating a hasselback effect.
  3. Fry off the pancetta: Over low heat, fry the cubed pancetta with a small splash of olive oil to start the fat rendering process, 5 minutes.
  4. Roast the sprouts: Add the pancetta, the sprouts and the citrus peels to a roasting pan, drizzling some more olive oil over everything and seasoning with salt & pepper. Roast for 15 minutes.
  5. Add the chestnuts: Add the diced chestnuts and roast for further 15 minutes. Serve whilst nice and hot.

Ingredients you'll need