Prep 15 mins
Cook 20 mins
Copyright 2004, Barefoot in Paris. These are really very good. Update 11/28/2207: it is possible that the chicken broth may not be necessary! It could be enough with cooking them 5 minutes and browning them that they are done - pierce them to see if they are tender. Just add the raisins when browning the brussel sprouts. Update 01/20/2009: I also forgot to mention that I have made these with turkey bacon and they were just as delicious as with the other bacon!! ;)
- 2 tablespoons olive oil
- 6 ounces italian pancetta or 6 ounces bacon or 6 ounces turkey bacon, 1/4-inch dice
- 1 1⁄2 lbs Brussels sprouts, trimmed & cut in 1/2
- 3⁄4 teaspoon kosher salt
- 3⁄4 teaspoon fresh ground black pepper
- 3⁄4 cup raisins
- 1 3⁄4 cups low sodium chicken broth (if needed) (optional)
- Heat the olive oil in a large 12" sauté pan and add the pancetta or bacon.
- Cook over medium heat, stirring often, until the fat is rendered, and the pancetta or bacon, is golden brown and crisp, 5-10 minutes.
- Remove to a plate lined with paper towels.
- Add the Brussel sprouts, salt, and pepper to the fat in the pan and sauté over medium-heat for about 5 minutes, until lightly browned.
- Add the raisins and chicken broth. Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about 15 minutes.
- If the skillet becomes too dry, add a little more chicken broth or water. Return the pancetta or bacon to the pan, heat through, season to taste, and serve.
I made this for Thanksgiving and found them disappointing. I don't understand why the sprouts had to simmer in the chicken broth which didn't reduce but left them sitting in all this liquid. I think stopping just before the broth would have been a better recipe.