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.
Ingredients
- 2 TBL good olive oil
- 6 ounces Italian pancetta or bacon, ¼-inch diced
- 1½ pounds Brussels sprouts, trimmed and cut in half
- ¾ tsp Kosher salt
- ¾ tsp freshly ground black pepper
- ¾ cup golden raisins
- 1¾ cups Homemade Chicken Stock, or canned broth (I use Better Than Bouillon Chicken)
Instructions
- 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