One of my favorite holiday side dishes is Ina Gartten's (Barefoot Contessa) Brussels Sprouts Lardons! They are incredible and a huge hit at every family gathering. Really, how could they not be with salty pancetta mixed with sweet raisins! Get high quality pancetta because the reward will be more than worth it.
I drool just thinking about taking a delicious bite of this little bit of heaven on a fork. With Thanksgiving just around the corner, I encourage you to try something new for your gathering and I promise it will be LOVED! My husband who was not a brussels sprouts lover now eats them all the time. This is his favorite way, but on weeknights we mostly just roast them as this is a special occasion dish.
2 tablespoons good olive oil
6 ounces Italian pancetta or bacon, 1/4-inch dice
1 1/2 pounds Brussels sprouts (2 containers), trimmed and cut in 1/2
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup golden raisins
1 3/4 cups chicken broth (low sodium)
Heat the olive oil in a large (12-inch) saute pan and add the pancetta. Cook over medium heat, stirring often, until the fat is rendered and the pancetta is golden brown and crisp, 5 to 10 minutes. Remove the pancetta to a plate lined with a paper towel.
Add the Brussels sprouts, salt, and pepper to the fat in the pan and saute over medium heat for about 5 minutes, until lightly browned. Add the raisins and chicken stock. 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 chicken stock or water. Return the pancetta to the pan, heat through, season to taste, and serve.
"Since you get more joy out of giving joy to others, you should put a good deal of thought into the happiness that you are able to give." ~ Eleanor Roosevelt
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