AuthordanieldiverI promise you that you won't be disappointed with these sprouts, I have even converted some sprout loathers with these. The sweet and saltiness of the pancetta and maple syrup work in partner with the chestnuts and sprouts to give you a side dish that frankly I could eat as a main in itself.
Prepare the sprouts by removing any outer leaves that don't look their best. Trim the bottoms off and make a cross in the bottom of each sprout.
Bring a saucepan of water to a boil. Cook the sprouts for 5 - 6 minutes until just tender. Drain and set aside.
Meanwhile, add a drizzle of oil to a pan and cook the bacon over medium heat until bronzed. Crumble in the chestnuts stirring them in the bacon juices until warmed through. A couple of minutes will do. Switch off the heat and add the maple syrup and sprouts to the pan. Stir everything together in the pan. Transfer to a warm serving bowl.
Ingredients
Directions
Prepare the sprouts by removing any outer leaves that don't look their best. Trim the bottoms off and make a cross in the bottom of each sprout.
Bring a saucepan of water to a boil. Cook the sprouts for 5 - 6 minutes until just tender. Drain and set aside.
Meanwhile, add a drizzle of oil to a pan and cook the bacon over medium heat until bronzed. Crumble in the chestnuts stirring them in the bacon juices until warmed through. A couple of minutes will do. Switch off the heat and add the maple syrup and sprouts to the pan. Stir everything together in the pan. Transfer to a warm serving bowl.