Brussels Sprouts With Bacon and Raisins

Name: Brussels Sprouts With Bacon and Raisins
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 serving(s)
Ingredients: 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

Recipe by gailanng

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.

READY IN: 28mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

DIRECTIONS

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.