Sicilian Brussels Sprouts Recipe

Prepare sprouts

Trim the stem ends of the Brussels sprouts and remove any loose or yellow outer leaves. Cut any large sprouts in half vertically so they are all roughly the same size (smaller ones can be left whole). Pat dry.

Cook pancetta

Place a large skillet (preferably cast-iron) over medium heat. Add the diced pancetta and cook, stirring occasionally, until the fat renders and the pancetta is crisp and golden, about 6–8 minutes. Use a slotted spoon to transfer the crisp pancetta to a paper towel-lined plate, leaving the rendered fat in the skillet.

Sear sprouts

Increase heat to medium-high and add 2 tbsp olive oil to the hot pancetta fat. Add the Brussels sprouts cut-side down in a single layer (work in batches if necessary). Season with 1 tsp kosher salt and 1/2 tsp black pepper. Let them sear undisturbed until the cut sides are deeply golden, 4–6 minutes.

Finish cooking

Stir the sprouts, reduce heat to medium, cover the skillet with a lid or foil, and cook until tender when pierced with a fork, about 4–6 more minutes. If the pan seems dry, add 1–2 tbsp water and re-cover to steam. Once tender, uncover and cook 1 minute to evaporate excess moisture.

Return pancetta

Add the reserved crispy pancetta back to the skillet and toss briefly to combine and reheat, then remove from heat and transfer sprouts and pancetta to a warm serving bowl.

Place the golden raisins in a small bowl and pour 3 tbsp hot water over them. Let them sit for 5–10 minutes to plump, then drain and pat dry. If using toasted slivered almonds, stir them into the plumped raisins or scatter over the finished dish for crunch.

In a small bowl or jar, combine the rinsed chopped capers, 2 tbsp lemon juice, 1 tsp red wine vinegar, 1/2 tsp Dijon, and 1/2 tsp honey. Whisk (or shake) while slowly streaming in 3 tbsp olive oil until emulsified. Stir in 1 tbsp chopped parsley and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning—add a pinch more salt if needed.

Pour about half of the vinaigrette over the warm Brussels sprouts and toss to coat. Reserve the remaining vinaigrette to serve on the side in case guests want more acidity.

Add the plumped golden raisins (and nuts, if using) to the dressed sprouts and gently fold to combine. Sprinkle lemon zest and the optional grated cheese over the top. Taste and adjust: add more vinaigrette, salt, or pepper as desired.

Serve warm or at room temperature as a side dish. Leftovers keep refrigerated for up to 3 days; rewarm gently in a skillet to retain crispness.