Sauteed Brussels Sprouts with Bacon and Golden Raisins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
1. 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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