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 1⁄2 tsp. butter
- 1 tsp. olive oil
- 8 oz. chunk pancetta, cut into ⅛” 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
- 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.