Sautéed Brussels Sprouts with Pancetta and Golden Sultanas

  • Serves

    serves 4-6


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 saute time also makes it perfect for weeknight meals.


  • 2 lb. Brussels sprouts, ends trimmed and outer leaves removed
  • 1 12 tsp. butter
  • 1 tsp. olive oil
  • 8 oz. chunk pancetta, cut into ⅛" cubes
  • 2 cloves garlic, finely chopped
  • 1 medium shallot, finely chopped
  • 13 cup golden sultanas/raisins
  • 2 tbsp. finely chopped parsley
  • Kosher salt and freshly ground pepper, to taste


Step 1

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.

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