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Brussels Sprouts Lardons

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“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!! ;)”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the olive oil in a large 12" sauté pan and add the pancetta or bacon.
  2. Cook over medium heat, stirring often, until the fat is rendered, and the pancetta or bacon, is golden brown and crisp, 5-10 minutes.
  3. Remove to a plate lined with paper towels.
  4. 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.
  5. 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.
  6. 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.

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