ROASTED BRUSSEL SPROUTS, SHALLOTS & CHESTNUTS w/ PANCETTA

ROASTED-BRUSSEL-SPROUTS-SHALLOTS-CHESTNUTS-w-PANCETTA
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You either love Brussel sprouts or you hate them. If you’re like me, a lover of sprouts, you’re going to love this simple side dish that’s seamless to make. In 25 minutes you have a fabulous vegetable dish, that’s delicious and satisfying.

I roasted Brussel sprouts, chestnuts, shallots and some pancetta with a drizzle of extra virgin olive oil, salt and pepper. Right before they’re served, I sprinkled some freshly grated parmesan cheese. If you want to kick it up further, use grated gruyere or fontina.

This simple dish is easy enough to make for a week night dinner and delicious enough to be a part of a Holiday meal.

ROASTED-BRUSSEL-SPROUTS-SHALLOTS-CHESTNUTS-w-PANCETTA
ROASTED-BRUSSEL-SPROUTS-SHALLOTS-CHESTNUTS-w-PANCETTA

(RECIPE)

  • 1 lb. Brussel sprouts, washed & trimmed
  • 1/2 lb. chestnuts, roasted & shelled (you can use jarred. If so use 2 jars)
  • 8 small shallots
  • 4 oz. pancetta, cut into 1/4 inch cubes
  • 2 Tbsp. olive oil
  • 1/2 tsp. salt & pepper

Preheat oven to 350 F. degrees

Place all the ingredients in a baking dish cook for about 25 minutes or until the sprouts are tender. Stir occasionally so to cook evenly.

Enjoy!
D I V A

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