Sauteed Brussels Sprouts With Pancetta And Chestnuts
- Total Time
- 25 minutes
- Rating
- Notes
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Ingredients
Yield:Four servings
- 4cups brussels sprouts, trimmed
- 1cup chicken broth, homemade or low-sodium canned
- 2ounces pancetta, diced
- 4cloves garlic, peeled and minced
- 2cups frozen pearl onions, defrosted
- 1½cups peeled and roasted chestnuts, halved
- Salt and freshly ground pepper to taste
- 2tablespoons chopped Italian parsley
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
256 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 41 grams carbohydrates; 7 grams dietary fiber; 9 grams sugars; 9 grams protein; 532 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Bring a large pot of water to a boil. Add the brussels sprouts and blanch for 5 minutes. Drain well and cut sprouts in half. Set aside. Meanwhile, place the chicken broth in a small saucepan over medium heat. Reduce to ¼ cup, about 8 minutes. Set aside.
- Step 2
Heat a large skillet over medium heat, add the pancetta and saute until browned, about 5 minutes. Add the garlic and cook, stirring constantly, for 30 seconds. Add the onions and cook for 30 seconds. Stir in the brussels sprouts and chestnuts and cook until sprouts are tender, about 3 minutes. Stir in the chicken broth, salt, pepper and parsley. Divide among 4 plates and serve immediately.
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jen segal
Spring onions and garlic, almonds toasted in butter instead of chestnuts. Let Brussels sear in pancetta fat bolstered with a little bacon fat. Tasty!!
nancy
Forget the broth. Use any onion you have around, likewise any bacon, drippings, pancetta, pork fat you have around. Use only a tiny bit of garlic, or none at all - the less the better. Pre-cook the sprouts and the onions to just tender, saute bacon to render if using, then add the sprouts then the onions and finally the chestnuts just to heat. Add water chestnuts if you want crunch and do not use parsley on top - just serve it!
jodyinparis
ok. you could do much more interesting things with brussel sprouts, chestnuts, and pancetta, I would think. hope. and why soupy?
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