Sauteed Brussels Sprouts with Bacon and Golden Raisins
Celia
ingredients
- 1/2 cup cider vinegar
- 1/2 cup golden raisins
- 6 slices bacon
- 2 pounds small Brussels sprouts, trimmed
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 small red onion, cut into thin half-moons
directions
- 1
Heat oven to 425° F.
- 2
In a small saucepan, over medium heat, warm the vinegar. Add the raisins. Turn off heat; let plump.
- 3
In a large skillet, fry the bacon until crisp, about 7 minutes. Reserve the drippings.
- 4
Cut any large sprouts in half. Place the sprouts on a baking sheet or in an ovenproof pan. Toss with the oil, 2 tablespoons of the bacon drippings, the salt, and pepper. Roast, stirring once, for about 30 minutes.
- 5
Meanwhile, cook the onion in the remaining drippings over medium heat for 5 to 7 minutes. Sprinkle the sprouts with the onions, crumbled bacon, and plumped raisins.
- 6
Make Ahead: Trim the Brussels sprouts a couple of days in advance, and refrigerate them in an unsealed plastic bag. Cook the bacon and onion up to several hours before serving.
notes
144 calories 6g fat
Source: Celia
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews