Brussels Sprouts with Pancetta and Marsala Glaze
These vibrant green sprouts are tossed in a rich, savoury glaze of crispy pancetta, buttery chestnuts, and sweet Marsala wine. Brussels sprouts are packed with Vitamin K and C, making this irresistible side dish a healthy holiday favourite.
Ingredients
brussels sprouts1000 g
pancetta250 grind removed, cut into 1 cm cubes
chestnuts250 g
black pepper1 pinchfor seasoning
salt1 pinchfor boiling water
extra virgin olive oil1 tbsp
unsalted butter30 g
fresh parsley30 g
dry sherry60 ml
Instructions
Chef's Tips
For extra flavour, use the pancetta rind while cooking the cubes, then remove it before adding the butter and chestnuts.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in a microwave until piping hot.
Prepare the Sprouts and Parsley
Trim the bottom of each Brussels sprout and cut a small cross or slash into the base. Finely chop the fresh flatleaf parsley. If the pancetta rind is still attached, remove it.
Cook the Sprouts
Bring a large pan of salted water to a rolling boil. Add the prepared Brussels sprouts and cook for about 5 minutes until they are tender but still retain a slight bite. Drain the sprouts immediately and set aside.
Crisp the Pancetta
In a large pan (big enough to hold all ingredients later), heat the olive oil over a medium heat. Add the cubed pancetta and cook until the pancetta is bronzed and crisp, but not dried out. If you used the rind for flavour, remove and discard it now.
Add Chestnuts and Butter
Reduce the heat slightly, then add the butter and chestnuts to the pan. Use a wooden spoon or spatula to press down on the chestnuts, breaking them up slightly. Warm them through for 1 to 2 minutes.
Deglaze and Combine
Turn the heat up to high and pour in the dry sherry. Let it bubble away for about 1 minute, allowing it to fuse with the pancetta fat and chestnut butter to create a savoury syrup.
Finish the Dish
Add the drained Brussels sprouts to the pan. Toss well, sprinkling in half of the chopped parsley as you mix. Season generously with black pepper. Taste before adding any extra salt, as the pancetta is already salty.
Serve
Transfer the finished dish to a warmed serving plate and sprinkle the remaining chopped parsley over the top before serving immediately.
