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Brussels sprouts with sugared pancetta and chestnuts recipe

Brussels sprouts with sugared pancetta and chestnuts recipe

151 ratings

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  • Serves 6
  • 5 mins to prepare and 10 mins to cook
  • 190 calories / serving
  • Healthy
  • Dairy-free


  • 500g (1lb) Brussels sprouts, trimmed but left whole
  • 110g pack Tesco Finest smoked pancetta
  • 1tbsp light brown sugar
  • 240g (7¾oz) cooked, chestnuts

Each serving contains

  • Energy

  • Fat

    8g 11%
  • Saturates

    3g 14%
  • Sugars

    8g 8%
  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 19.7g Protein 7g Fibre 6.7g


  1. Steam the sprouts for 4-5 minutes, depending on their size, until just tender. Drain thoroughly. Lay the pancetta out over the base of a large, nonstick frying pan and place over a medium heat. As the pancetta melts and turns golden underneath, scatter with the sugar and, using tongs, turn the rashers over. Cook until deeply burnished and crisp. Remove to a bowl.
  2. Tip the chestnuts and sprouts into the pan and stir thoroughly. Season with black pepper. Return the pancetta to the pan, then spoon into a warmed dish.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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