Rating: 3.5 stars
264 Ratings
  • 5 star values: 70
  • 4 star values: 53
  • 3 star values: 72
  • 2 star values: 49
  • 1 star values: 20
Katy Sparks


Credit: Justin Bernhaut

Recipe Summary

15 mins
45 mins
Serves 8


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

143 calories; calories from fat 36%; fat 6g; saturated fat 1g; cholesterol 5mg; sodium 281mg; protein 6g; carbohydrates 20g; fiber 5g; calcium 57mg; iron 2mg.