Pancetta and chestnut Brussel sprouts

Pancetta and chestnut Brussels sprouts

By Big Green Egg

Forget the boiled sprouts of your youth, these roasted ones will convert even the biggest sceptics.

Light, load and preheat your EGG to 180°C. You want to set it to indirect cooking with the ConvEGGtor in the legs up position and a Stainless Steel Grid on top.

Cut the pancetta into batons and fry until crisp.

Mix all the ingredients for the spouts together and place in a skillet pan. Add into the EGG.

Cook the sprouts for 20 minutes, remove and serve.