Brussels Sprouts with Pancetta and Chestnuts

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Brussels Sprouts with Pancetta and Chestnuts
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Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 50 min.
Ready in
Calories:
537
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie537 cal.(26 %)
Protein17 g(17 %)
Fat25 g(22 %)
Carbohydrates60 g(40 %)
Sugar added0 g(0 %)
Roughage21.5 g(72 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.1 μg(1 %)
Vitamin E3.8 mg(32 %)
Vitamin K383.2 μg(639 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.6 mg(55 %)
Niacin6.3 mg(53 %)
Vitamin B₆1.4 mg(100 %)
Folate330 μg(110 %)
Pantothenic acid0.7 mg(12 %)
Biotin2.9 μg(6 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C315 mg(332 %)
Potassium2,111 mg(53 %)
Calcium132 mg(13 %)
Magnesium116 mg(39 %)
Iron4.1 mg(27 %)
Iodine2 μg(1 %)
Zinc2.2 mg(28 %)
Saturated fatty acids10.5 g
Uric acid196 mg
Cholesterol26 mg
Complete sugar25 g

Ingredients

for
4
Ingredients
500 grams Chestnuts
1 kilogram Brussels sprouts
salt
80 grams smoked Pancetta (sliced)
1 Tbsp vegetable oil
2 Tbsps butter
1 Tbsp lemon juice
ground Nutmeg
freshly ground peppers
How healthy are the main ingredients?
Brussels sproutsChestnutsaltNutmeg

Preparation steps

1.

Preheat a convection oven to 200°C (approximately 400°F).

2.

Score the chestnuts crosswise, then roast in the oven until shell has browned and the inside is golden brown (about 20 minutes in the oven). Remove from the oven, cool slightly, then peel.

3.

Rinse and trim the brussels sprouts. Blanch in boiling salted water for 8 minutes. Remove from the water, place in an ice water bath, then drain thoroughly.

4.

Finely dice the pancetta. Heat the oil in a pan, and sauté the pancetta. Add the brussels sprouts, chestnuts, and butter. Sauté until golden brown, about 5 minutes. Season to taste with lemon juice, salt, nutmeg, and pepper.

5.

Serve with bread, if you'd like.

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