Sautéed Brussels Sprouts with Pancetta and Golden Sultanas

See the RecipeAnna Stockwell

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
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.