Brussels Sprouts

Serves 6

  • 1 lb. Brussel sprouts
  • 2 Tablespoons Asti olive oil
  • 1/4 cup yellow onion, chopped
  • 2 oz. Pancetta, chopped
  • 1/4 cup currants
  • 1 teaspoon lemon zest
  • 1/4 cup Gallo of Sonoma Chardonnay
  • pinch sugar
  • salt and pepper to taste


Trim end and outer leaves of brussel sprouts.  Cut in quarters, lengthwise and blanch in boiling, salted water for 2 minutes.  Heat oil in sauté pan that can go into the oven.  Add pancetta and cook until pancetta renders some of the fat (a few minutes).  Add onions and sauté a few minutes.  Add blanched brussel sprouts.  Sauté until the brussel sprouts get a little color.  Add remaining ingredients and season to taste with salt and pepper.  Bake in the skillet in a pre-heated 350 degree oven for 20 minutes.

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