A tasty and savory side dish, this recipe for Sauteed Brussel Sprouts and Chestnuts requires just three simple ingredients and is ready to eat in just 35 minutes. Fried until crispy, the pancetta produces its own fat to which the brussel sprouts and chestnuts are added and sauteed until crispy. Boil the brussel sprouts in salt water before adding to the pan and cook the chestnuts until tender before adding them as well. You can cook the chestnuts easily in the microwave.

Ingredients

  • 28 brussels sprouts
  • 28 chestnuts
  • 8 slices pancetta

Directions

  1. Remove the outer leaves of the Brussels sprouts and boil them in salted water. Drain, halve, and set aside.
  2. Make a slit in each chestnut and cook them in the microwave until tender. Peel and set aside.
  3. Cut the pancetta into strips and fry it in a nonstick pan with no added fat. The pancetta will produce its own fat.
  4. Once the pancetta is crispy, add the halved Brussels sprouts and the chestnuts. Stir together and let saute another 5 to 10 minutes until the Brussels sprouts get crispy around the edges. Serve immediately.
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NutritionView more

140Calories
Sodium22%DV520mg
Fat3%DV2g
Protein22%DV11g
Carbs7%DV20g
Fiber16%DV4g

PER SERVING *

Calories140Calories from Fat20
% DAILY VALUE*
Total Fat2g3%
Saturated Fat0g0%
Trans Fat
Cholesterol20mg7%
Sodium520mg22%
Potassium630mg18%
Protein11g22%
Calories from Fat20
% DAILY VALUE*
Total Carbohydrate20g7%
Dietary Fiber4g16%
Sugars<1g2%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Tabatha E. 16 Jun 2015
I hated brussel sprouts when I was little, but now I love them. This recipe is reflective of how they should be cooked. Many people try to boil them or overcook them. Just a light sauteing is all they need. Chestnuts always taste good when they are toasted too. I love this recipe.