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Sautéed Brussels Sprouts with Bacon and Golden Raisins

Photo: Justin Bernhaut
Yield Makes 8 servings


  • 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

Nutrition 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

How to Make It

  1. 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.