Sautéed Brussels Sprouts With Bacon and Golden Raisins

Photo by Justin Bernhaut
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  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 143 calories
    • Calories 36 calories from fat
    • Fat 6 g
    • Sat Fat 1 g
    • Cholesterol 5 mg
    • Sodium 281 mg
    • Protein 6 g
    • Carbohydrate 20 g
    • Fiber 5 g
    • Iron 2 mg
    • Calcium 57 mg


  1. Check 1/2cup cider vinegar
  2. Check 1/2cup golden raisins
  3. Check 2pounds small Brussels sprouts, trimmed and halved
  4. Check 2tablespoons olive oil
  5. Check Kosher salt and black pepper
  6. Check 6 slices bacon
  7. Check 1 small red onion, cut into thin half-moons


  1. Heat oven to 425°F. Warm the vinegar in a small saucepan over medium heat. Remove from heat, add the raisins, and let sit for 15 minutes; drain.
  2. On a large rimmed baking sheet, toss the Brussels sprouts, oil, and 1 teaspoon each salt and pepper. Roast, stirring once, until tender and slightly golden, 25 to 30 minutes.
  3. Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate; crumble. Discard all but 2 tablespoons of the drippings.
  4. Return the skillet to medium heat. Add the onion and cook, stirring occasionally, until tender, 5 to 6 minutes. Add the Brussels sprouts, raisins, and bacon and toss to combine.