Caramelized Brussels Sprouts with Pancetta and Chestnuts by Roe Restaurant

Ingredients

• 500g (about 1 lb) Brussels sprouts, washed and halved
• 100g (about 3.5 oz) pancetta, roughly sliced
• 100g (about 3.5 oz) cooked chestnuts, roughly chopped
• 30g (about 2 tbsp) butter, divided
• 1 tbsp vegetable oil
• 1 bunch fresh parsley, finely sliced
• 1/2 lemon, juiced
• 1/2 tsp salt (to taste)
• 1/4 tsp black pepper (to taste)

Instructions

1. In a large frying pan, melt half the butter (about 15g or 1 tbsp) with the vegetable oil over medium heat. Once shimmering, place the halved Brussels sprouts cut-side down in a single layer.
2. Cook uncovered for 5 minutes until the cut side is well caramelized and golden brown.
3. Add a splash of water to the pan, immediately cover with a lid, and steam for 5 minutes, or until tender-crisp. Add the remaining butter if the pan seems dry.
4. While the sprouts are steaming, remove them from the pan and set aside. Add the sliced pancetta to the hot pan and cook until crispy, about 3-5 minutes.
5. Return the caramelized Brussels sprouts to the pan with the crispy pancetta. Add the chopped cooked chestnuts and most of the sliced parsley (reserve some for garnish).
6. Stir everything together to combine and warm through for 1-2 minutes.
7. Season generously with salt and black pepper. Finish with a squeeze of fresh lemon juice.
8. Garnish with the remaining finely sliced parsley and a little extra chopped chestnut, if desired.