Brussel Sprouts with Bacon

 

 

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:
Serves: 4
Cook time: 
Total time: 
Ingredients
  • 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
Directions
  1. 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.
  2. 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.
  3. Reduce heat to low and add raisins, shallot, and butter; cook, stirring often, until shallot is soft, about 3 minutes.
  4. 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.
  5. Stir in vinegar and crumbled bacon. Season to taste with salt and pepper.
Notes
This is good even the next day

 

 

 

 

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