Brussel Sprouts with Pancetta & Chestnuts
This is a dish even ardent boycotters of Brussel sprouts will indulge in. The smokey taste of pancetta and sweet chestnuts transform the lowly Brussel sprout.
Ingredients
1 medium onion, diced
1 tbsp butter
150 g pancetta, julienned
2 lbs Brussel sprouts, julienned
1/4 cup water
Juice and zest of one lemon
1 can whole chestnuts, drained
Sea salt and pepper
Herbs for garnish
Directions
Sauté onion and pancetta in the butter until the onion is translucent. Add the Brussel sprouts and water. Cover and cook 2 to 3 minutes. Add the lemon zest, lemon juice and season with salt and pepper. When the sprouts are tender, add the chestnuts. Garnish with freshly chopped herbs.
Serves 8.