Sautéed Brussels Sprouts with Pancetta and Chestnuts

Sautéed Brussels Sprouts with Pancetta and Chestnuts

Last week I was in Oregon to clean out and ready our home on the coast for the new owners. The first few days were spent dividing, separating and donating many of our things. Evenings and quiet hours were spent reminiscing.

One of our first projects and one that took about 6 years, was clearing out our overgrown yard. The yard is almost half an acre and was full of trees, blackberry bushes, mallow, dandelion, ivy and just about every weed known to man. Surprise is the word that comes to mind when we first realized we had stairs in the front and back yard, at the time we couldn’t believe our good fortune. That summer we cleaned out all the tiered rock flower beds and filled them all with landscapers paper and wood shavings. The yard was beautiful! The next summer we came back and all of the wood chips had blown away. Oh, did we learn the hard way………

In the end the buyers dropped out of the sale, and yes you read that right………. we still own our home on the Oregon coast;)

Anyway, I’m now back in Phoenix and working on the sides to serve with our Thanksgiving meal this year (the sides are my favorite). I try to keep my dishes somewhat traditional but at the same time healthy and delicious. Oven space is also a big part of the consideration as we will be having dinner at my daughter’s house. What I love about this Brussels sprout recipe is that the prepping and paring can all be done ahead of time. I bought the chestnuts, cooked and prepped from Trader Joe's. They have a slightly sweet and earthy taste that lends well with the saltiness of the pancetta and savory earthiness of the sprouts.

Sautéed Brussels Sprouts with Pancetta and Chestnuts

Hope you like this dish as much as we did, xo Cheri

Yield: 8 to 10Author: Cheri

Sautéed Brussels Sprouts with Pancetta and Chestnuts

Thanksgiving is right around the corner. Make your holiday meal special with sautéed Brussels sprouts, crispy pancetta bits and chestnuts”.

ingredients:

• 2 ounces pancetta cubed
• 2 pounds Brussels sprouts, trimmed and shredded
• 1 clove garlic, minced
• Salt and pepper to taste
• 3/4 to 1 cup chestnuts, rough-chop (I used Trader Joe's organic peeled and cooked chestnuts)

instructions:

1. In a large skillet sauté pancetta bits until crispy, remove from heat and set aside.
2. Add Brussels sprouts and sauté on medium-high heat for about 4-6 minutes until crisp tender. Add 1/4 cup water and cook until evaporated another 2 minutes or so. Add garlic and stir continuously for 1 minute.
3. Stir-in pancetta and chestnuts, ready to serve

notes

Can be made ahead of time. Just re-heat and serve.

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