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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Ingredients:
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) |
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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