Brussels Sprouts | Peri's Place For Recipes

Prep Time
Cook Time


  • 1 tsp olive oil
  • 2 Slices bacon
  • 4 Cups brussel 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


  1. 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.
  2. Add brussel 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.
  3. Reduce heat to low and add raisins, diced shallot, and butter. Cook until shallot is soft, about 3 minutes.
  4. 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.
  5. Stir in vinegar and crumbled bacon. Season to taste with salt and pepper.

Good to Know


Adapted from Bon Appetit.