Brussel Sprouts with Pancetta and Raisins

I absolutely love brussel sprouts and whenever I find a different recipe for them I get excited if they are in season. This one is an adaptation from one I found in Bon Appetit. The original called for bacon, shallots, fewer raisins, less EVOO and no balsamic vinegar…


2 tablespoons extra virgin olive oil 

3.5 oz (about 1/2″ thick round piece) pancetta diced

4 cups brussel sprouts (about 1 pound), trimmed, halved

Sea salt and freshly ground black pepper

1/2 cup  raisins

1 small sweet onion, chopped

1/2 cup low-salt chicken broth

2 tablespoons sweet apple cider vinegar

1 tablespoon 12 year aged balsamic vinegar


  • Heat 1 tablespoon of EVOO in a large heavy skillet over medium heat. Add pancetta and render out the fat until it becomes browned, about 3 minutes. With a slotted spoon remove the pancetta bits to a dish to add back later.

  • Add brussel sprouts to drippings in skillet; season with salt and pepper. Cook, stirring often, until well browned in spots and beginning to soften, 5–7 minutes.

  • Reduce heat to low and add raisins, onions, and 1 tablespoon EVOO; cook, stirring often, until onion is soft, about 3 minutes.

  •  Add broth to skillet; increase heat and bring to a boil, scraping up browned bits from bottom of pan. Reduce heat to medium-low and simmer until broth has evaporated, 1–2 minutes.

  •  Stir in sweet cider vinegar and pancetta bits.

  • Remove to a serving dish , drizzle with 12 year aged balsamic vinegar, toss and serve. 

    Here is the original recipe