Sauteed Brussel Sprouts And Chestnuts

1. 1

   Remove the outer leaves of the Brussels sprouts and boil them in salted water. Drain, halve, and set aside.

2. 2

   Make a slit in each chestnut and cook them in the microwave until tender. Peel and set aside.

3. 3

   Cut the pancetta into strips and fry it in a nonstick pan with no added fat. The pancetta will produce its own fat.

4. 4

   Once the pancetta is crispy, add the halved Brussels sprouts and the chestnuts. Stir together and let saute another 5 to 10 minutes until the Brussels sprouts get crispy around the edges. Serve immediately.

No additional tips available.