Brussel Sprouts with Bacon
A little bit of bacon and a handful of raisins add a smoky sweetness that balances the slightly bitter flavor of the little cabbages
Source: Bon Appétit | March 2012
Recipe type: side dish
- 1 teaspoon olive oil
- 2 thick slices bacon
- 4 cups Brussels sprouts (about 1 pound), trimmed, halved
- ¼ cup golden raisins
- 1 medium shallot, finely chopped
- 1 tablespoon unsalted butter
- ½ cup low-salt chicken broth
- 2 tablespoons apple cider vinegar
- Kosher salt and freshly ground black pepper
- 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.
This is good even the next day