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Brussels Sprouts with Pancetta, Chestnuts, and Olives

Yield Makes 8 servings
We loved this side in our Test Kitchen so much we were all fighting for the last savory bits. Prep: 15 minutes; Cook: 1 hour 5 minutes.


  • 1/4 cup olive oil
  • 1/2 pound pancetta, cut into 1/2-inch cubes
  • 2 pounds Brussels sprouts, washed and cut in half
  • 1 sweet onion, chopped
  • 2 garlic cloves
  • 1 (7.4-ounce) jar chestnuts
  • 1 cup pitted Sicilian olives
  • 4 sage leaves, chopped
  • 1 1/2 teaspoons fresh chopped thyme leaves
  • 1/4 cup butter
  • Salt, to taste
  • Freshly ground pepper, to taste

How to Make It

  1. Heat oil in a large skillet over medium heat. Add pancetta, and cook 5 minutes or until it begins to crisp. Add Brussels sprouts, onion, and garlic, and sauté until golden brown.

  2. Add 3 cups water, chestnuts, and next 3 ingredients. Reduce heat to low, and cook 1 hour. Add butter, and stir until melted. Season with salt and pepper.