Tired of bland, boring Brussels sprouts? This Christmas, ditch the boiled or steamed versions and try Mary Berry’s sensational recipe, a guaranteed crowd-pleaser that transforms this often-overlooked vegetable into a festive delight. This recipe is perfect for adding a touch of elegance and deliciousness to your holiday roast.
Mary Berry’s recipe elevates the humble Brussels sprout to new heights by incorporating crispy pancetta or bacon and sweet, earthy chestnuts. The combination of textures and flavors creates a surprisingly sophisticated side dish that complements roast turkey or any other holiday main course beautifully. The recipe is surprisingly quick and easy, taking less than 25 minutes from start to finish, leaving you more time to enjoy the festivities.
Why this recipe is a winner:
*
Flavor Explosion:
The salty pancetta, sweet chestnuts, and slightly bitter sprouts create a perfect balance of flavors.*
Texture Delight:
The crisp pancetta, tender chestnuts, and perfectly cooked sprouts offer a delightful variety of textures.*
Time-Saving:
The recipe is incredibly efficient, taking only minutes to prepare and cook.*
Make-Ahead Option:
The pancetta and chestnuts can be prepared up to six hours in advance, reducing stress on the day.*
Healthier Alternative:
This recipe is a healthier alternative to traditional, heavily buttered or creamy sprout dishes.Ingredients (serves 6):
* 900g small Brussels sprouts
* 50g butter
* 200g thinly sliced pancetta or bacon, cut into small pieces
* One onion, finely chopped
* 225g frozen chestnuts, defrosted and halved
* Salt and pepper
Method:
1.
Prepare the Sprouts:
Remove any outer leaves from the sprouts. Trim the base of each sprout and cut them in half lengthwise, through the root. Blanch the sprouts in boiling salted water for 3-4 minutes, until nearly tender. Immediately plunge them into a bowl of ice water to retain their vibrant green color and stop the cooking process. This step ensures perfectly cooked sprouts that are still firm and retain their texture.2.
Cook the Pancetta and Chestnuts:
Heat half the butter in a large frying pan over medium heat. Once the butter is foaming, add the pancetta and cook for 3-4 minutes until crispy. Remove the pancetta from the pan using a slotted spoon and set aside on kitchen paper to drain.3.
Sauté the Onion and Chestnuts:
Add the remaining butter to the pan. Add the chopped onion and the defrosted, halved chestnuts and sauté for 8-10 minutes until the onion is softened and translucent. This gentle cooking process brings out the sweetness of the chestnuts.4.
Combine and Season:
Add the drained pancetta back into the pan with the onions and chestnuts. Thoroughly drain the blanched sprouts and gently stir them into the pancetta, chestnut, and onion mixture. Season generously with salt and pepper to taste. Ensure the sprouts are at room temperature before adding them to the pan to prevent uneven cooking.5.
Serve:
Serve the Brussels sprouts piping hot as a delicious accompaniment to your roast turkey or other holiday favorites. While best served fresh, leftovers can be stored in the refrigerator for later.This Mary Berry recipe is more than just a side dish; it’s an experience. The perfect blend of flavors and textures will leave your guests impressed, and you’ll be the star of the Christmas dinner table. So, ditch the ordinary and embrace this extraordinary Brussels sprouts recipe this holiday season!
