See the Recipe. Anna Stockwell
SHARE

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.

Sautéed Brussels Sprouts with Pancetta and Golden Sultanas 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 saute time also makes it perfect for weeknight meals.
Yield: serves 4-6

Ingredients

  • 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

Instructions

  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.

MORE TO READ