Sautéed Brussels Sprouts with Pancetta and Golden Sultanas

Name: Sautéed Brussels Sprouts with Pancetta and Golden Sultanas
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 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

Serves
serves 4-6

ANNA 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.

Ingredients

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

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Instructions

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.