Sprouts with chestnuts & crisp pancetta

Sprouts with chestnuts & crisp pancetta

  • 1
  • 2
  • 3
  • 4
  • 5
(6 ratings)

Prep: 10 mins Cook: 20 mins


Serves 8
If you struggle to get the family to eat their sprouts, try adding some chestnuts and pancetta to make an irresistible side dish

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal134
  • fat6g
  • saturates2g
  • carbs14g
  • sugars6g
  • fibre4g
  • protein6g
  • salt0.97g
Save to My Good Food
Please sign in or register to save recipes.


  • 500g Brussels sprouts, trimmed

    Brussels sprouts

    bruss-ell spr-ow-t

    The quintessential Christmas dinner veg, Brussels sprouts are throught to have been cultivated…

  • 140g diced pancetta



    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • 200g cooked chestnuts, broken into large pieces



    'Chestnuts roasting on an open fire...' that kitsch old Nat King Cole song perfectly…

  • 1 tbsp light muscovado sugar
  • 200ml vegetable stock


  1. Boil the sprouts for 3 mins until starting to soften slightly, then drain. Fry the pancetta until crisp, then remove from the pan and set aside. Add the chestnuts and sugar, tossing in the pan, then add the stock and reduce by half. Add the sprouts and pancetta back to the pan and warm through to serve.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (4)

SiNZ's picture

I enjoyed this. Tasty. However, not having any chestnuts, I asked google for possible substitutes - had a larder with hazelnut, cashew, brazil, peanut... google said hazelnut. I'm not sure google is right, at least in regard to this dish. Pancetta, sprouts and the reduced stock worked well - you could probably skip the nuts altogether now I think about it.

dizzycooking's picture

I really enjoyed this, my bf not so much. Filling and tasty, but a required taste I think

bdwwelton's picture

Tis OK. Pleased enough with the results to serve up, but the whole vegetable stock thing seemed a bit odd...

ju5t1new's picture

I made this last year and it was great. I do not know why Mary has only rated this a 2 star.

Really easy to make and tasty.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.


Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.


Discover the dates and details of all the BBC Good Food Shows.


See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.