Hasselback Sprouts with Pancetta, Chestnuts & Citrus
Bex Blundy
10
10 minutes
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
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
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.
Ingredients you'll need
