Crispy Brussels Sprouts with Pancetta and Bourbon Soaked Raisins

Our good old standby—the roasted brussels sprouts get a flavor upgrade. The salty zing from pancetta and a boozy punch from plump bourbon soaked raisins, along with the crunch from toasty brown butter panko—will take this traditional holiday side dish to center stage. And I have to admit, the soaked raisins are a real win here. Those deep vanilla, oaky, caramel-y notes are the perfect foil for the spouts. If you’d prefer to avoid spirits altogether, use apple cider or apple juice with a dash of vanilla extract.

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Serves 8

INGREDIENTS

¾ cup bourbon
½ cup golden raisins
2 pounds brussels sprouts, trimmed
1 cup pancetta, cubed
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon pepper
2 tablespoons butter
1 garlic clove, sliced lengthwise
¾ cup panko
¼ cup chopped flat leaf parsley
Flaky sea salt, for finishing
Flat leaf parsley, for garnish

METHOD

In a small bowl, combine bourbon and raisins and soak for 2 hours or up to a week in the fridge in a tightly sealed container.  

Preheat oven to 425F.

Cut larger brussels sprouts in half and place all on a parchment lined sheet pan along with pancetta. Drizzle with olive oil, salt and pepper and toss to coat. Roast for 20-25 minutes, stirring halfway thru, until sprouts are browned and slightly charred.

In a non-stick skillet over medium heat, add butter and garlic. When butter is melted and starting to turn pale golden brown, add panko. Stir frequently until panko is golden brown. Remove from heat, remove garlic clove and add chopped parsley. 

Combine panko and raisins with the brussels sprouts and pancetta and transfer to a serving dish. Garnish with flat leaf parsley and flaky sea salt and serve.