brussels sprouts with bacon

Categories: Veggies and Sides, Posted by Sandy Bergsten


6 ounces thick slice bacon, cut into 1/4-inch pieces

1 1/2 pounds Brussels sprouts, trimmed and cut in half

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup golden raisins

1+ cups chicken broth



Cook bacon over medium heat, stirring often, until the fat is rendered and the bacon is crisp, 5 to 10 minutes. Remove the bacon to a plate lined with a paper towel.

Add the Brussels sprouts, salt, and pepper to the fat in the pan and saute over medium heat for about 5 minutes, until lightly browned. (Can be made ahead to this point, cool, cover and refrigerate for up to three hours)


Heat ½ cup broth in a large nonstick pan over medium heat. Add the sautéed Brussels sprouts and raisins. Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about 5 minutes. If the skillet becomes too dry, add a little more chicken broth. Return the bacon to the pan, heat through, season to taste, and serve.


Serves 6

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