Sautéed Brussels Sprouts with Bacon and Golden Raisins
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Amount per serving
- Calcium: 57.15mg
- Calories: 143.24
- Calories from fat: 36%
- Carbohydrate: 19.91g
- Cholesterol: 5.22mg
- Fat: 5.72g
- Fiber: 5g
- Iron: 2.13mg
- Protein: 5.95mg
- Saturated fat: 1.18g
- Sodium: 281.2mg
- 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.
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