Christmas Sides & Snacks

Brussels Sprouts with Pancetta & Chestnuts

Thinly sliced Brussels sprouts cooked with crispy pancetta and crumbled chestnuts, finished with garlic oil and butter. A quick, flavourful festive side dish that works perfectly with any roast.

By Ricky Robinson Updated December 23, 2025

Brussels sprouts get a bad reputation, but when they're sliced thinly and cooked properly, they're really quite good. The key is cutting them thin so they cook quickly and develop a bit of colour without going mushy. Paired with crispy pancetta and sweet chestnuts, this becomes something people actually look forward to eating.

Thinly slicing the sprouts not only speeds up the cooking time but also gives them a better texture and lets them absorb all the flavours from the pancetta and garlic oil.

This is the sort of side dish that works well for Christmas dinner but doesn't need to be saved just for that. It's quick enough for a weeknight and goes with most roasted meats. The pancetta crisps up nicely and adds a salty depth, while the chestnuts bring a subtle sweetness that balances everything out. The garlic oil and butter at the end tie it all together and give the sprouts a glossy finish.

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Brussels Sprouts with Pancetta & Chestnuts

The whole thing comes together in about 25 minutes, which makes it ideal when you've got a lot of other things on the go. You don't need much in the way of equipment either, just a large frying pan and a sharp knife for slicing the sprouts. If you've got vacuum-packed chestnuts on hand, there's no faffing about with peeling or roasting them yourself.

Once the pancetta is crispy and the sprouts are tender, you just crumble in the chestnuts and stir through the butter and parsley. The dish is best served straight away while everything is still hot and the butter is glossy. It sits well alongside roast chicken, turkey, pork, or beef, and it's substantial enough that you don't need to serve much else with it. If you're feeding a smaller group, this recipe scales down easily, just keep the proportions roughly the same.

Brussels Sprouts with Pancetta & Chestnuts

Brussels sprouts Chestnuts Pancetta
Total Time 25 min
Servings 5 servings
Calories 220 cal
Protein 9g

Ingredients

Equipment Needed

  • Knife
  • Large Frying Pan
  • Chopping Board

Instructions

  1. 1
    Remove the harder outer leaves from the Brussels sprouts, then thinly slice them.
  2. 2
    Heat the garlic oil in a large frying pan over medium-high heat. Add the pancetta and cook until crispy, about 5-6 minutes.
  3. 3
    Add the sliced Brussels sprouts to the pan and cook until soft and tender, about 8-10 minutes, stirring occasionally.
  4. 4
    Crumble in the chestnuts and stir well to warm through, about 2-3 minutes.
  5. 5
    Add the butter and stir until melted and everything is well coated.
  6. 6
    Stir in the chopped fresh parsley and serve immediately.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a frying pan over medium heat, adding a small knob of butter to refresh the dish.

Serving Suggestions

Serve alongside roast turkey, chicken, pork, or beef for a festive meal. This pairs particularly well with traditional Christmas dinner accompaniments like roast potatoes and cranberry sauce.

Brussels Sprouts with Pancetta & Chestnuts

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