Brussels Sprouts With Bacon and Raisins
"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
- Ingredients:
- 9
- Serves:
-
4
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
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.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
