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Wood Roasted Cranberry, Chestnut & Pancetta Brussels Sprouts

You either love them or hate them but it just isn’t quite Christmas dinner without them, so here’s a recipe to make them a delicious accompaniment to all those festive goodies in your Christmas spread! 


You’ll need:

  • Fresh cranberries
  • 100g Chopped Chestnuts
  • 100g chunkily sliced pancetta
  • 1 Tbsp Olive Oil
  • 140g butter at room temp
  • 1kg fresh Brussels sprouts, trimmed of outer leaves

Start by firing up your wood fired oven to its optimum temperature and allow the oven to cool down to a roasting environment. Maintain the temperature at 200 degrees C. For more information, please refer to our Cooking Techniques Guide.

Drizzle the olive oil and place the butter evenly in dollops in your pan. Place your sprouts and pancetta in the pan and roast for 15mins in your wood fired oven. Remove and scatter the chopped chestnuts and cranberries over the top of the sizzling sprouts and cook for a further 10mins! Remove once the sprouts are looking glazed and slightly browned in areas and the pancetta is crisp – Christmas wood fired veg perfection!