Brussels Sprouts with Chestnuts and Pancetta | Nigella Lawson

Here is another test drive for the Thanksgiving side dishes. I’m making the brussels sprouts with chestnuts and pancetta, a Nigella Lawson’s recipe. It’s all about the seasonal ingredients around this time of the year. In so many ways, a whole stalk of brussel sprouts appeals to me more so than a bag of precut ones. Lately, you can find chock-full of brussels sprouts stalks at Trader Joe’s for $3.99 each. I find them irresistible. Back in my own kitchen with a sharp knife, I start to dislodge the sprouts from the stalk, reviewing their remarkable freshness. Yes, a bit more work. But the freshly cut and newly harvest brussels sprouts feels so right, and is well worth the effort. It’s fun going through the motion and getting ready for the Thanksgiving celebration.

There is nothing elaborate about boiling the brussels sprout first until tender but still retain a bite. The next step is to cook and crisp up the pancetta, a key flavor ingredient of the dish. Then add the brussels sprouts and chestnuts to the pan. When all the ingredients are warmed through, turn up the heat while deglazing the pan with Marsala wine. These steps are as simple and intuitive as can be. Something that I can sail through while multitasking on a busy cooking day.

Instead of parsley, I am garnishing the dish with some microgreens. Glad to see microgreens getting more available and less pricey. Especially around the holidays, stores start filling their shelves with interesting and attractive offerings. New normal or seasonal, I’m not sure. Whatever the case, I’m thankful for some sense of normalcy. Happy Thanksgiving!

Print Recipe

Brussels Sprouts with Chestnuts, Pancetta and Parsley

Ingredients

• 2 1/4 pounds Brussels sprouts
• 1 tablespoon vegetable oil
• 9 ounces pancetta, rind removed and cut into 1/2-inch cubes
• 2 tablespoons butter
• About 8 to 9 ounces vacuum-packed chestnuts
• 2 fluid ounces Marsala wine
• 1 large handful fresh parsley, chopped, divided
• Freshly ground black pepper

Instructions

1

Slice the bottoms off each of the Brussels sprouts, cutting a cross onto the base as you go. Place the Brussels sprouts into a large saucepan of salted boiling water. Cook the Brussels sprouts for 5 minutes, or until they are tender but still retain a bit of bite.

2

Remove the pan from the heat and drain the excess water from the Brussels sprouts.

3

Heat the oil in a large clean saucepan. Add the pancetta cubes to the pan and cook until they are crisp and golden-brown in color, but not cooked to the point of having dried out.

4

Add the butter and the chestnuts to the pancetta saucepan and with a wooden spoon or spatula, press down on them to break them up into pieces. Once the chestnuts have been warmed through, turn the heat up and add the Marsala to the pan. Cook until the mixture has reduced and thickened slightly.

5

Add the sprouts and half the parsley to the saucepan and mix well. Season the Brussels sprouts with freshly ground black pepper.

6

To serve, place the Brussels sprouts onto a warmed serving plate and sprinkle the remaining chopped parsley over the top.

Notes

https://www.foodnetwork.com/recipes/nigella-lawson/brussels-sprouts-with-chestnuts-pancetta-and-parsley-recipe-1950791