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Bon Appetit Collection
Brussels Sprouts with Bacon and Raisins

Brussels Sprouts with Bacon and Raisins

4 servings
  • Ingredients
  • 1 tsp. olive oil
  • 2 thick slices bacon
  • 4 cups brussels sprouts (about 1 lb.), trimmed, halved
  • Kosher salt and freshly ground
  • black pepper
  • 1/4 cup golden raisins
  • 1 medium shallot, finely chopped
  • 1 Tbsp. unsalted butter
  • 1/2 cup low-salt chicken broth
  • 2 Tbsp. apple cider vinegar
Products used in recipe
Directions
Heat oil in a large heavy skillet over medium heat. Add bacon and cook, turning occasionally, until crisp, about 5 minutes. Using tongs, transfer bacon to paper towels to drain. Let cool. Coarsely crumble.

While bacon cools, add brussels sprouts to drippings in skillet; season with salt and pepper. Cook, stirring often, until well browned in spots and beginning to soften, 5–7 minutes. Reduce heat to low and add raisins, shallot, and butter; cook, stirring often, until shallot is soft, about 3 minutes. Add broth to skillet; increase heat and bring to a boil, scraping up browned bits from bottom of pan. Reduce heat to medium-low and simmer until broth has evaporated, 1–2 minutes. Stir in vinegar and crumbled bacon. Season to taste with salt and pepper.
Common Accordion