Brussels Sprouts Lardons

serves 6

This recipe comes from Ina Garten’s Barefoot In Paris. When I decide on serving Brussels sprouts for Thanksgiving, this is the recipe that I use. It’s more time intensive, and involves more baby-sitting, than the roasted brussels sprouts, but it’s a good change-up and quite delicious.

  • 2 TBL good olive oil
  • 6 ounces Italian pancetta or bacon, ¼-inch diced
  • pounds Brussels sprouts, trimmed and cut in half
  • ¾ tsp Kosher salt
  • ¾ tsp freshly ground black pepper
  • ¾ cup golden raisins
  • cups Homemade Chicken Stock, or canned broth (I use Better Than Bouillon Chicken)
  • Heat the olive oil in a large (12-inch) sauté pan and add the pancetta
  • Cook over medium heat, stirring often, until the fat is rendered and the pancetta is golden brown and crisp, 5 to 10 minutes
  • Remove the pancetta to a plate lined with a paper towel
  • Add the Brussels sprouts, salt and pepper to the fat in the pan and sauté over medium heat for about 5 minutes, until lightly browned
  • Add the raisins and the chicken stock
  • Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about 15 minutes
  • If the skillet becomes too dry, add a little chicken stock or water
  • Return the pancetta to the pan, heat through, season to taste, and serve
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