Prep 10 mins
Cook 18 mins
My family is a huge fan of brussels sprouts. This slow cooking, stove-top method brings out the savory-sweet-salty-carmelized combination of this recipe wonderfully. Try using applewood bacon for, yet, even another layer of deliciousness. Remember to mind them well without overcooking. They should remain tender-crisp. From Epicurious.
- 1 teaspoon olive oil
- 2 thick slices bacon (applewood works great)
- 4 cups Brussels sprouts, trimmed and halved (about 1 pound)
- kosher salt & freshly ground black pepper
- 1⁄4 cup golden raisin
- 1 medium shallot, finely chopped
- 1 tablespoon unsalted butter
- 1⁄2 cup low sodium chicken broth
- 1 -2 tablespoon apple cider vinegar
- Heat oil in a large heavy skillet over medium heat. Add bacon and cook, turning occasionally, until crisp, about 5 minutes. Using tongs, transfer bacon to paper towels to drain. Let cool. Coarsely crumble.
- While bacon cools, add brussels sprouts to drippings in skillet; season with salt and pepper. Cook, stirring often, until well browned in spots and beginning to soften, 5-7 minutes.
- Reduce heat to low and add raisins, shallot and butter; cook, stirring often, until shallot is soft, about 3 minutes. Add broth to skillet; increase heat and bring to a boil, scraping up browned bits from bottom of pan. Reduce heat to medium-low and simmer until broth has evaporated, 1-2 minutes. Stir in vinegar and crumbled bacon. Season to taste with salt and pepper.