Pan Fried Brussels Sprouts with Chestnuts and Pancetta

Parboiling Brussels sprouts before frying is a good technique to ensure they cook evenly and become tender on the inside while allowing for a crispy exterior when fried. It’s not always necessary but we think it works here to create a soft middle and crisp exterior in the pan. When you boil them, the water should be well salted which allows seasons the sprouts from the inside out for best flavour all the way through.

Moisture Content: If the Brussels sprouts are wet or haven’t been dried properly after washing, they can steam rather than fry. I steam dry the sprouts (allow them to sit in a colander once drained for the steam to evaporate) before frying.
Overcrowding the Pan: Frying too many Brussels sprouts at once can lower the pan’s temperature, causing them to steam rather than crisp up. Choose a large pan so they aren’t totally on top of one another.
Not Enough Oil or Heat: Not enough oil or not heating the oil enough can prevent the sprouts from crisping. Use enough oil to coat the pan evenly and ensure it’s hot before adding the sprouts.