Sautéed Brussels Sprouts with Bacon and Golden Raisins

Real Simple
"Sautéed Brussels Sprouts with Bacon and Golden Raisins"Recipe
Photo: Justin Bernhaut
Makes 8 servings


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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


Heat oven to 425° F.

In a small saucepan, over medium heat, warm the vinegar. Add the raisins. Turn off heat; let plump.

In a large skillet, fry the bacon until crisp, about 7 minutes. Reserve the drippings.

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.

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.

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.

Created date

October 2005

Nutritional Information

Calcium 57.15 mg
Calories 143.24
Caloriesfromfat 36 %
Carbohydrate 19.91 g
Cholesterol 5.22 mg
Fat 5.72 g
Fiber 5 g
Iron 2.13 mg
Protein 5.95 mg
Satfat 1.18 g
Sodium 281.2 mg