I hope everyone had a lovely and restful Thanksgiving! Mine was very nice, though went by far too quickly as it always does. The good news is I will be reliving the holiday in my posts in the coming weeks as I share the recipes and pictures from my meal, starting with this dish.
I knew I wanted to incorporate chestnuts into the meal somehow, partially because I’ve always been intrigued by them and partially because I wanted to right the wrong I made several years ago when I cooked them with acorn squash but neglected to peel them before serving… No one knew quite what to do with them but gamely attempted to crack them with their teeth and get to the meat in the center. Oops. This year I roasted them and then peeled them before taking any further steps.
Scoring the chestnuts with an x on the flat part and then roasting dry on a baking sheet for about 15 minutes did the trick. The shells started to peel back making it easy to get the meaty centers out. Lesson learned.
No Thanksgiving meal is complete without Brussels sprouts, at least not at my house. There have been a few years that I haven’t made them in favor of something other green-vegetable sidedish and there were complaints, so this year I brought a new iteration of them back to the table.
In this version, pancetta is pan-fried with a little olive oil and then tossed with the Brussels sprouts and pre-shelled chestnuts. I added a little extra olive oil to the ordeal so that they didn’t dry out and then generously salted and peppered them and roasted them for about 20 minutes in the oven. After they’re done roasting you toss them with a little maple syrup and serve. They were a big hit, even with the children at the table and who ever heard of kids eating their Brussels sprouts?!
Roasted Maple Brussels Sprouts with Pancetta and Chestnuts (recipe by Laura Pensiero, found in House Beautiful magazine)
- 4 ounces pancetta, diced
- 1 tablespoon olive oil
- 2 cups fresh roasted chestnuts, approximately ¾ pound in shell (substitute peeled, frozen chestnuts if desired)
- 2 pounds Brussels sprouts, ends trimmed and halved (quartered, if large)
- Salt and pepper
- ¼ cup warm water
- 2 tablespoons pure maple syrup
- Pinch cayenne pepper
Preheat oven to 425 degrees.
Roasting removes the shell and richens the flavor of chestnuts. Using the tip of a knife, cut a small X in the flat side of their outer shell, then spread them out on a baking pan. Roast for 10 to 15 minutes; you will see the skin curling away and the chestnut taking on a golden color. Remove from oven and let cool slightly. The shells can easily be removed. Set aside the chestnuts.
Heat the olive oil in a large (approximately three- to four-quart) sauté pan or skillet over medium-high heat. Add the pancetta and cook, stirring often, until it renders its fat and is lightly browned. Add the chestnuts, toss or stir to combine, then cook for about one minute. Add the Brussels sprouts and cook, tossing or stirring, for about two minutes.
Transfer vegetables to a rimmed baking pan or roasting pan; they should spread out into one slightly overlapping layer. Season with salt and pepper and roast in the upper third of the oven, stirring once halfway through until the vegetables are golden and tender, 25 to 30 minutes. Use the tip of a sharp paring knife to test the doneness at the base of a Brussels sprout; it should insert easily.
In a small bowl or cup, stir together the water, maple syrup, and cayenne. Pour the mixture into the hot baking pan, using a wooden spoon to dissolve any browned bits. Return pan to oven and cook another five minutes. Serve hot or warm, family-style, in a festive bowl.