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Photo: Justin Bernhaut Photo by: Photo: Justin Bernhaut

Sautéed Brussels Sprouts with Bacon and Golden Raisins

Real Simple NOVEMBER 2005

  • 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


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.

Nutritional Information

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