Brussels sprouts lardons from Barefoot In Paris: Easy French Food You Can Make At Home (page 154) by Ina Garten

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute bacon for pancetta.

  • Lisentric on December 22, 2024

    This recipe has a great balance of sweet/salt/bitter flavors. I would add less or none of the 3/4 teaspoon of salt the recipe calls for. And also the extra 2 tablespoons of olive oil wasn't needed, in my opinion. I thought there was enough fat from the sauteing of the pancetta.

  • anya_sf on March 04, 2020

    We love these Brussels sprouts. I'm on the fence about the raisins, but they were better than expected.

  • Analyze on February 09, 2017

    We love this recipe. First time I made it for friends and they really loved it. About five years later, made it again and it was great. The pancetta and golden raisins are particularly delicious. I like Delys77's idea to finalize the caramelization (though the original recipe is delicious too).

  • pistachiopeas on October 13, 2015

    I think the raisins are superfluous here and I'd leave them out next time.

  • Delys77 on October 26, 2011

    Simple but if you like brussel sprouts you will love this. Crank the heat at end to finalize the caramelization.

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