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Brussels Sprouts with Pancetta, Chestnuts, and Olives

Brussels Sprouts with Pancetta, Chestnuts, and Olives

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.

MyRecipes NOVEMBER 2007

  • Yield: Makes 8 servings

Ingredients

  • 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

Preparation

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.

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Brussels Sprouts with Pancetta, Chestnuts, and Olives recipe

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