Sautéed Brussels Sprouts with Bacon and Golden Raisins
Carol Wright
The raisins and bacon compliment the dish.
ingredients
- 1/2 cup cider vinegar
- 1/2 cup golden raisins
- 6 slices bacon, cooked and crumbled into small pieces
- 2 pounds small brussels sprouts, trimmed
- 2 Tbsp. olive oil
- 1 tsp. kosher salt
- 1 tsp. black pepper
- 1 small red onion, cut into thin half-moons
directions
- 1
Heat oven to 425° F. In a small saucepan, over medium heat, warm the vinegar. Add the raisins. Turn off heat; let raisins plump.
- 2
In a large skillet, fry the bacon until crisp, about 7 minutes. Reserve the drippings.
- 3
Cut any large sprouts in half. Place the sprouts on a baking sheet or in an oven-proof pan. Toss with oil, 2 Tbsp. of the bacon drippings, salt and pepper. Roast, stirring once, for about 30 minutes.
- 4
Meanwhile, cook the onion in the remaining drippings over medium heat for 5 to 7 minutes.
- 5
Remove brussels sprouts when they are slightly tender inside, but not soft. Sprinkle the sprouts with the onions, crumbled bacon and plumped raisins.
Source: Collection-W
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