Sautéed Brussels Sprouts With Bacon and Golden Raisins

Justin Bernhaut

Serves 8 Hands-On Time: 15m Total Time: 45m

Ingredients

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

Directions

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.
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.
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.
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.

By Katy Sparks, November 2005

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Quick Tip

The sprouts can be made and kept at room temperature up to 2 hours in advance or refrigerated up to 1 day in advance. Reheat in oven, from room temperature, at 350° F to 400° F.