Brussels Sprouts a la Zupan

Mike Zupan


Serving Size: Serves 4 to 6

If you’re looking for a new way to prepare Brussels sprouts, may we suggest this delicious recipe?


  • ¼ lb. pancetta, diced ¼”
  • 1-2 T canola oil
  • 1 lb. Brussels sprouts, cleaned and halved
  • ¹⁄3 C golden raisins
  • ¹⁄3 C walnuts, chopped
  • 1-2 T fresh oregano, chopped
  • 3 T olive oil
  • Salt and freshly ground black pepper
  • 2 T butter
  • Squeeze of lemon


  1. In large skillet, fry pancetta with 1-2 T canola oil—as needed to keep pancetta from sticking. Remove pancetta and set aside.
  2. Add sprouts to hot skillet to brown for 2-3 minutes. Place sprouts into large bowl and add pancetta, raisins, walnuts, and oregano. Add 3 T olive oil, salt, and pepper to taste.
  3. Place in 11×8″ oven dish and cook at 425˚ until sprouts are al dente, approximately 20-25 minutes, stirring halfway through. Remove from oven and add a squeeze of lemon along with the butter, which will melt as it’s mixed in. Toss and serve.