Psst! We’re gonna let you into the kitchen of Mike Zupan on this week’s blog. He shares one of his favorite brussels sprouts recipe with us below.
Serves 4 to 6
1/4 lb pancetta, diced 1/4″
1-2 T canola oil
1 lb Brussels sprouts, cleaned and halved
1/3 C golden raisins
1/3 C walnuts, chopped
1-2 T fresh oregano, choped
3 T olive oil
Salt and freshly ground black pepper
2 T butter
Squeeze of lemon
1) In a large skillet, fry pancetta with 1-2 T canola oil — as needed to keep pancetta from sticking. Remove pancetta and set aside.
2) Add sprouts to hot skillet to brown for 2-3 minutes. Place sprouts into a large bowl and add pancetta, raisins, walnuts, and oregano. Add 3 T olive oil, salt, and pepper to taste.
3) Place in 11×18 oven dish and cook at 425° until sprouts are al dente, approximately 20-25 minutes, stirring halfway through. Remove from oven and add a squeeze of lemon juice along with the butter, which will melt as it’s mixed in. Toss and serve.