Favorite Holiday Recipes
Peter Som's Not Your Mother's Brussels Sprouts
"I love this dish for the holidays because you get the crunch of the Brussels sprouts, the chewy saltiness of the pancetta, the crunch of the walnuts, and the sweet of the raisins—and it's super-easy. It's a side dish that gets a starring role."
4 cups Brussels sprouts
Olive oil
Salt
Pepper
1/4 to 1/2 pound cubed pancetta
1/2 cup golden raisins
1/2 cup roughly chopped walnuts
Zest of 1/2 a lemon
Trim the ends and remove all outer leaves of the Brussels sprouts, then toss with olive oil, salt (be generous), and pepper until coated nicely. Roast at 400°F on a sheet pan for about 40 minutes or until browned. Halfway through it's a good idea to shake the pan so they turn.
In the meantime, pour yourself a glass of pinot noir.
Sauté cubed pancetta in a pan with a touch of olive oil until slightly browned. Inhale the delicious aroma of pork. Lower heat and toss in a handful (or 1/2 cup) of golden raisins and a handful (or 1/2 cup) of roughly chopped walnuts and toss around. Make sure not to burn the walnuts! Add pepper (no salt—the pancetta has salt in it). Remove from heat and add the lemon zest.
Combine Brussels sprouts and your little mixture. Add a little bit more olive oil. Eat!
Nothing sounds more unattractive than leftover Brussels sprouts, but believe me, they taste better the next day.
"I love this dish for the holidays because you get the crunch of the Brussels sprouts, the chewy saltiness of the pancetta, the crunch of the walnuts, and the sweet of the raisins—and it's super-easy. It's a side dish that gets a starring role."
4 cups Brussels sprouts
Olive oil
Salt
Pepper
1/4 to 1/2 pound cubed pancetta
1/2 cup golden raisins
1/2 cup roughly chopped walnuts
Zest of 1/2 a lemon
Trim the ends and remove all outer leaves of the Brussels sprouts, then toss with olive oil, salt (be generous), and pepper until coated nicely. Roast at 400°F on a sheet pan for about 40 minutes or until browned. Halfway through it's a good idea to shake the pan so they turn.
In the meantime, pour yourself a glass of pinot noir.
Sauté cubed pancetta in a pan with a touch of olive oil until slightly browned. Inhale the delicious aroma of pork. Lower heat and toss in a handful (or 1/2 cup) of golden raisins and a handful (or 1/2 cup) of roughly chopped walnuts and toss around. Make sure not to burn the walnuts! Add pepper (no salt—the pancetta has salt in it). Remove from heat and add the lemon zest.
Combine Brussels sprouts and your little mixture. Add a little bit more olive oil. Eat!
Nothing sounds more unattractive than leftover Brussels sprouts, but believe me, they taste better the next day.