Brussels Sprouts With Bacon and Raisins |
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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 4 |
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My family is a huge fan of brussels sprouts. This slow cooking, stove-top method brings out the savory-sweet-salty-carmelized combination of this recipe wonderfully. Try using applewood bacon for, yet, even another layer of deliciousness. Remember to mind them well without overcooking. They should remain tender-crisp. From Epicurious. Ingredients:
1 teaspoon olive oil |
2 thick slices bacon (applewood works great) |
4 cups brussels sprouts, trimmed and halved (about 1 pound) |
kosher salt & freshly ground black pepper |
1/4 cup golden raisin |
1 medium shallot, finely chopped |
1 tablespoon unsalted butter |
1/2 cup low sodium chicken broth |
1 -2 tablespoon apple cider vinegar |
Directions:
1. 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.
2. 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.
3. 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.
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