Hasselback Sprouts with Pancetta, Chestnuts & Citrus
Rated 5.0 stars by 1 users
Author:
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.
Ingredients
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500g sprouts, bottoms trimmed off and tops hasselbacked
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150g pancetta, cubed
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100g cooked chestnuts, diced
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2 strips orange peel
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2 strips lemon zest
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Drizzle olive oil
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Salt & pepper, to season
Directions
Preheat the oven: to 200°C.
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.
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.
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.
Add the chestnuts: Add the diced chestnuts and roast for further 15 minutes. Serve whilst nice and hot.
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