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November is the time when it gets darker earlier and the temperature drops. Warm, hearty comforting food is great for chilly November nights. It’s also the season for sprouts, parsnips and chestnuts.

Here’s a delicious recipe featuring Brussels sprouts, pancetta and chestnuts, served with roast parsnips.

Ingredients for 4 servings

  • 2lb Small Brussels sprouts
  • 1 ounce of butter
  • 7 ounces of thinly diced pancetta
  • 8 ounces of chestnuts, fresh or frozen
  • Salt and black pepper to taste

Aesculus_hippocastanum_fruitIf using fresh chestnuts, prepare them first. Nick the skin on the flat side then simmer in a pan of water for 15 minutes. Remove the outer shell and the inner membrane.

Remove the outer leaves from the sprouts and trim the base. Cut each downloadsprout in half from the top to the bottom. Cook in boiling salted water for 3 to 4 minutes then drain.

Over medium heat, melt half the butter in a frying pan before adding the pancetta. Fry for a few minutes until crisp. Remove from pan and drain on kitchen towel.

Diced_Pancetta_(CC)_(10141111784)Put the remaining butter in the same frying pan. Add the onion and chestnuts and fry until the onion is soft. This should take about 8 to 10 minutes. Then, stir in the pancetta.

Mix the drained sprouts, with the pancetta, chestnut and onions and season to taste.

1280px-ParsnipsRoasted parsnips complement this dish perfectly. Preheat an oven to 200F. Peel the parsnips, trim the ends and cut them in half lengthways. Drizzle with cooking oil and season with salt and pepper. Roast for 35 minutes, turning every few minutes. For a touch of luxury, sprinkle with grated Parmesan cheese.

Of course, if you don’t feel like cooking, visit a Hallmark Hotel for a delicious November meal served in luxury surroundings.

Written by Irina