The chef and entrepreneur elevates brussels sprouts with the addition of pancetta and chestnuts. Make this recipe for your holiday table.
4 ounces pancetta, diced
1 tablespoon olive oil
2 cups fresh roasted chestnuts, approximately ¾ pound in shell (substitute peeled, frozen chestnuts if desired)
2 pounds Brussels sprouts, ends trimmed and halved (quartered, if large)
Salt and pepper
¼ cup warm water
2 tablespoons pure maple syrup
Pinch cayenne pepper
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1. Preheat oven to 425 degrees.
2. Roasting removes the shell and richens the flavor of chestnuts. Using the tip of a knife, cut a small X in the flat side of their outer shell, then spread them out on a baking pan. Roast for 10 to 15 minutes; you will see the skin curling away and the chestnut taking on a golden color. Remove from oven and let cool slightly. The shells can easily be removed. Set aside theRead More »from A Delicious Holiday Side Dish: Laura Pensiero's Roasted Maple Brussels Sprouts with Pancetta and Chestnuts