Brussels Sprouts with Bacon and Raisins

By á-2799

Ingredients

• 1 tsp olive oil
• 2 thick slices baxon
• 4 c brussels sprouts, trimmed & halved
• Kosher salt and black pepper
• 1/4 c golden raisins
• 1 medium shallot, finely chopped
• 1 tbsp unsalted butter
• 1/2 c chicken broth
• 2 tbsp apple cider vinegar

Details

Servings 4

Preparation

Step 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.
While bacon cools, add brussels sprouts to drippings in skillet, season with salt and pepperd. 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 t o 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.