Brussels Sprouts Lardons

Name: Brussels Sprouts Lardons
Prep time: 30 min
Total time: 55 min
Yield: 12
Ingredients: 1/4 c. olive oil; 12 oz. pancetta or thick-cut bacon, cut into ¼-in. cubes; 3 lb. Brussels sprouts, each trimmed and cut in half; Kosher salt; pepper; 1 1/2 c. golden raisins; 2 1/2 c. chicken stock or broth

By Ina GartenPublished: Oct 8, 2011

brussels sprouts with pancetta in a white bowl

Kate Mathis

Yields:

Prep Time:

30 mins

Total Time:

55 mins

Cal/Serv:

250

Jump to recipe

If you're using pancetta, ask your butcher to cut it into 1/4-inch-thick slices. If you're using bacon, it will cook much more quickly.

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Ingredients

1/4 cup
olive oil
12 oz.
pancetta or thick-cut bacon, cut into ¼-in. cubes
3 lb.
Brussels sprouts, each trimmed and cut in half
Kosher salt
pepper
1 1/2 cups
golden raisins
2 1/2 cups
chicken stock or broth

Directions

1. Step 1In 8-quart saucepot, heat oil on medium. Add pancetta and cook 15 to 18 minutes or until fat is rendered and pancetta is golden brown and crisp, stirring frequently. With a slotted spoon, transfer pancetta to paper a towel-lined plate. Increase heat to high.
2. Step 2To saucepot, add Brussels sprouts and 1 1/2 teaspoons each salt and freshly ground black pepper. Cook 5 to 7 minutes or until lightly browned, stirring occasionally.
3. Step 3Add raisins and chicken stock. Reduce heat to maintain simmer; cook 8 to 10 minutes or until sprouts are tender when pierced with knife, stirring occasionally. Stir in pancetta and serve.