Sauteed Brussels Sprouts with Bacon and Golden Raisins
Side
Ingredients
1/2 cup cider vinegar
1/2 cup golden raisins
6 slices bacon
2 lbs. small Brussels sprouts ends trimmed
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon black pepper
1 small red onion thinly sliced into half-moons
Description
To make this dish in advance, roast the Brussels sprouts hours ahead of time and set aside at room temperature. Cook the bacon and onions at the last minute so their warmth will spread to the Brussels sprouts.
Directions
Heat oven to 425° F. Warm the vinegar in a small saucepan over medium heat.
Add the raisins. Remove from heat; let plump.
Meanwhile, in a large skillet over medium heat, fry the bacon until crisp and transfer it to a paper towel-lined plate; set aside. Reserve the drippings.
Cut any large sprouts in half. Place the sprouts on a baking sheet. Drizzle with the oil and 2 tablespoons of the bacon drippings. Season with the salt and pepper. Roast, stirring once, until tender, about 30 minutes.
Meanwhile, add the onion to the drippings remaining in the skillet, return to medium heat, and cook until softened, 5 to 7 minutes.
Transfer the sprouts to a serving bowl and sprinkle with the onions, crumbled bacon, and plumped raisins.
Nutrition
NUTRITION PER SERVING
CALORIES 143 (36% from fat)
FAT 6g (sat 1g)
PROTEIN 6g
CHOLESTEROL 5mg
SODIUM 281mg
FIBER 5g
CARBOHYDRATE 20g