Brussels Sprouts Lardons

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These were the dinner rave. The rock star of the night even with hazelnut cheese cake as the closing act. Thank you Ina, for a forever recipe.

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Oh, the Brussel sprout are delicious, just like I find in Southern Seasons in Chapel Hill, NC. My only concern is throwing out 3 chickens just for the stock to use in this Brussel Sprout recipe. I can't believe you would recommend this waste of good chicken meat.

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This is a delicious, simple recipe for brussels sprouts. My 7 year old has always loved it.

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These were very delicious-the only caveat with this and all of the Contessa's recipes is to be mindful of the salt-Things can get too salty too quickly-adjust before it's too late. In this case the pancetta that I used was quite salty, the chicken stock was a lower salt level, but, I might not have needed to use the 3/4 teaspoon that she recommends. It's a great recipe-delicious flavor-obviously the quality of your stock will make a big difference in the overall flavor.

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I've always loved brussels sprouts, but this is the best recipe for them that I've ever come across. In fact, a long-lost bistro chef friend of mine recently contacted me and asked for this recipe!

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Awesome. Will become. A tradition in my house.

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lousy recipe. did not care for it at all. next time i will make ahead before making it for an occassion like thanksgiving

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I saw a recipe from Ina before for Brussels sprouts with pancetta. I made those once and last night I made these with the pancetta and raisins. My dinner guest raved about them and they were a hit with everyone. I only give the recipe four stars, though, because Ina's recipes are very heavy handed on salt. I always start with 1/2 the salt she recommends and it's usually enough. Also, on this particular recipe, in my opinion, 4 oz pancetta and 1/2 cup of raisins were plenty!

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Love it. Very easy. One of my favorite brussels sprout recipes.

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I hate brussles sprouts but OMG these were fabulous. Just as I would expect from Ina.