Carrots in Proscuitto & Sprouts with Chestnuts and Pancetta

Last Christmas, we invited European, World & Paralympic Champion Anne Dickins MBE to the studio to walk us through some of her favourite, and healthy, Christmas dishes...

Watch Anne make the meals herself & talk performance nutrition exclusively on our youtube channel here.

Baby carrots wrapped in Proscuitto Ham & Brussel Sprouts with Chestnuts & Pancetta

1 x Pack of Baby Carrots
12 x Slices of Prosciutto Ham
3 x Tbsp Honey
150ml Water
Pinch of Salt & Pepper

700g Brussel Sprouts (trimmed & scored)
1Tbsp oil
1 x Lemon zest
70g Pancetta, finely chopped
150g peeled & cooked chestnuts


1. Preheat the oven to 200C/Gas 6, and trim the stems of the carrots leaving a short tuft. Wash and peel them. 

2. Quarter each proscuitto slice, cutting across them lengthways . Wrap a quarter around each carrot and palce in a baking dish, lining them up as you go. Mix 150ml water with the honey together with a pinch of salt and pepper and drizzle over the carrots. Bake, basting occassionally, for 30 minutes, or until the carrots are tender.

1a) Trim baby brussels sprouts, remove the outside leaves and cut them in half. Cook for 4 mins in boiling salted water, then run under the cold tap to refresh. Leave in a colander to drain.

2a) Coarsely chop thinly sliced pancetta. In a large frying pan, heat 25g butter, add the pancetta and fry until crisp and golden (about 3 mins), then remove to drain on kitchen paper.

3a) Add the pancetta, then the drained sprouts, stir well and cook for another minute, until the sprouts have heated through again. Season and serve.

Watch Anne make the recipe here: