Oct 21, 2011

Sautéed Brussels Sprouts with Pancetta and Golden Sultanas

The thinly-sliced sprouts in this recipe soak up the flavor from rendered pancetta and golden sultanas bring out the vegetable's natural sweetness. Though it makes a great Thanksgiving side, its quick sauté time also makes it perfect for weeknight meals.

Credit: Anna Stockwell

SERVES 4–6

INGREDIENTS

2 lbs. Brussels sprouts, ends trimmed and outer leaves removed
1 1/2 tsp. butter
1 tsp. olive oil
8 oz. chunk pancetta, cut into 1/8" cubes
2 cloves garlic, finely chopped
1 medium shallot, finely chopped
1/3 cup golden sultanas/raisins
2 tbsp. finely chopped parsley
Kosher salt and freshly ground pepper, to taste

INSTRUCTIONS

Halve the sprouts and thinly slice them crosswise, discarding woody stems. Heat the butter and olive oil in a large skillet over medium heat until melted and foamy. Add the cubed pancetta and cook, stirring frequently, until it begins to brown and the fat renders, 8-10 minutes. Add the garlic and shallots and continue to cook, stirring, 2-3 minutes more. Raise the heat slightly to medium-high and add Brussels sprouts. Quickly sauté the Brussels, coating well, until crisp-tender. Stir in the sultanas and chopped parsley and season with salt and pepper to taste.