Brussels Sprouts With Pancetta & Chestnuts

We left Italy last Thursday, and I brought a terrible chest cold home with me. Luckily the weather isn’t too bad right now with fairly moderate temperatures and no snow in sight. Today I woke finally feeling much better which is great because I have too much to do for the upcoming holidays to be sick!

Thanksgiving is just days away, and I am busy planning our holiday menu. I am obligated to roast a turkey or my family may revolt because everyone feels it just isn’t Thanksgiving without turkey, dressing, mashed potatoes, and gravy. They do let me pick the sides though, so I am planning on roasting some variegated carrots, making a tasty cranberry and pear relish, and I will make these delicious Brussels sprouts flavored with pancetta and chestnuts.

Brussels sprouts are a great holiday side dish as they can be made ahead of time and compliment just about any holiday main course, especially turkey. I love combining sprouts with sausage or bacon as the pork goodness just enhances the flavor of the sprouts. Just be careful with the addition of salt as pancetta is usually pretty salty on its own.

When buying Brussels sprouts, look for bright green heads that are firm and heavy for their size with tightly packed leaves. Avoid any Brussels sprouts with yellowing leaves, which is a sign of age, or ones with black spots, which could indicate fungus.

In general, smaller Brussels sprouts are usually sweeter and more tender than larger ones. Although I like to buy fresh chestnuts and peel and roast them myself, it is now possible to buy chestnuts already peeled and ready to use in most stores during the holidays in vacuum packed pouches. 

Buon Appetito!
Deborah Mele 

Brussels Sprouts With Pancetta & Chestnuts

Brussels Sprouts With Pancetta & Chestnuts

Yield: Serves 6
Prep Time: 15 minutes
Cook Time: 30 minutes 25 seconds
Total Time: 45 minutes 25 seconds

A tasty holiday side dish pairing tender roasted sprouts with salty pancetta and chestnuts.


  • 2 Tablespoons Olive Oil
  • 4 Ounces Pancetta, Diced Into 1/2-inch Pieces
  • 2 Pounds Brussels Sprouts, Trimmed & Halved
  • Salt & Pepper To Taste
  • 3/4 Pound Fresh Chestnuts, Coarsely Chopped


    1. Preheat oven to 375 degrees F.
    2. Line a baking sheet with aluminum foil, then scatter the sprouts, pancetta, and chestnuts across the baking sheet.
    3. Drizzle with olive oil and season with salt and pepper.
    4. Toss the sprouts with the oil and roast for 15 minutes.
    5. Toss, and continue to roast until the sprouts are fork tender, about another 10 to 15 minutes.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 331Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 14mgSodium: 88mgCarbohydrates: 41gFiber: 7gSugar: 9gProtein: 7g

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