Brussel Sprouts

By fsilver4

My husband was never really fond of brussel sprouts until I made this recipe. Now he has no problem putting these away in one sitting.

Ingredients

• 2 tablespoons olive oil
• 6 ounces Italian pancetta or bacon 1/4 inch dice
• 1 1/2 pounds Brussel sprouts, trimmed and cut in half
• salt and pepper
• 3/4 cups golden raisins
• 1 3/4 cups chicken stock

Preparation

Step 1

Heat olive oil in a large 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 lined paper towel plate.

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, for about 15 minutes. If the skillet becomes too dry, add a little chicken stock and water. Return the pancetta to the pan, heat through and season to taste.