Sautéed Brussels Sprouts with Bacon and Golden Raisins

Photo: Justin Bernhaut

Recipe from

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

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

Preparation

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.

Note:

Katy Sparks,

November 2005