Ingredients

1 tsp olive oil

2 Slices bacon

4 Cups brussels sprouts, halved if large

Kosher salt and freshly ground black pepper

1/4 Cup raisins

1 Shallot, finely chopped

1 Tbsp unsalted butter

1/2 Cup chicken broth

2 Tbsp apple cider vinegar


Preparation

Heat oil in a heavy skillet over medium heat. Add bacon and cook until crisp, about 5 minutes. Transfer bacon to paper towels to drain; let cool and crumble.

Add brussels sprouts to bacon drippings in skillet and season with salt and pepper. Cook until well browned in spots and beginning to soften, roughly 5–7 minutes, stirring often.

Reduce heat to low and add raisins, diced shallot, and butter. Cook until shallot is soft, about 3 minutes.

Add broth to skillet and increase heat and bring to a boil while scraping up browned bits from bottom of pan. Reduce heat to medium-low and simmer until broth has evaporated, another 1–2 minutes.

Stir in vinegar and crumbled bacon. Season to taste with salt and pepper.


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Added on: November 22, 2018
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