Best Southern Style Brussels Sprouts With Lardons Recipes

Brussels Sprouts Lardons image

Time 55m

Yield 12

Number Of Ingredients 7

1/4 c. olive oil
12 oz. pancetta or thick-cut bacon
3 lb. Brussels sprouts
Kosher salt
pepper
1 1/2 c. golden raisins
2 1/2 c. chicken stock or broth

Steps:

In 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.
To 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.
Add 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.

Nutrition Facts : Calories 250 calories

Brussels Sprouts Lardons image

Provided by Ina Garten

Categories side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 17

2 tablespoons good olive oil
6 ounces Italian pancetta or bacon, 1/4-inch dice
1 1/2 pounds Brussels sprouts (2 containers), trimmed and cut in 1/2
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup golden raisins
1 3/4 cups Homemade Chicken Stock, recipe follows, or canned broth
3 (5-pound) chickens
3 large onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled and cut in 1/2, optional
20 sprigs fresh flat-leaf parsley
15 sprigs fresh thyme20 sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

Steps:

Heat the olive oil in a large (12-inch) 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 plate lined with a paper towel.
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, about 15 minutes. If the skillet becomes too dry, add a little chicken stock or water. Return the pancetta to the pan, heat through, season to taste, and serve.
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.