It’s no secret that I love Brussels sprouts. So last weekend when I found a new recipe for them in the March issue of Bon Apetit and said recipe involved bacon? Well, it was a no-brainer what I’d be fixing that evening.
In addition to loving this particular vegetable I am also a huge fan of one-pot cooking. The components for this dish are all done in the same skillet so there is less clean-up afterwards. Awesomeness.
The pungency of the Brussels sprouts mixed with the saltiness of the bacon, the sweetness of the raisins and shallots, and the kick of apple cider vinegar at the end results in a beautiful marriage. It was the perfect accompaniment to the parsnips and meatloaf for last Sunday’s meal. I hope that you will enjoy them too!
Brussels Sprouts with Bacon and Raisins (from March 2012 issue of Bon Appetit)
- 1 teaspoon olive oil
- 2 thick slices bacon
- 4 cups Brussels sprouts (about 1 lb), trimmed, halved
- Kosher salt and freshly ground black pepper
- 1/4 cup golden raisins
- 1 medium shallot, finely chopped
- 1 tablespoon unsalted butter
- 1/2 cup low-salt chicken broth
- 2 tablespoons apple cider vinegar
Heat oil in a large heavy skillet over medium heat. Add bacon and cook, turning occasionally, until crisp, about 5 minutes. Using tongs, transfer bacon to paper towels to drain. Let cool. Coarsely crumble.
While bacon cools, add Brussels sprouts to drippings in skillet; season with salt and pepper. Cook, stirring often, until well browned in spots and beginning to soften, 5-7 minutes. Reduce heat to low and add raisins, shallot, and butter; cook, stirring often, until shallot is soft, about 3 minutes. Add broth to skillet; increase heat and bring to a boil, scraping up browned bits from bottom of pan. Reduce heat to medium-low and simmer until broth has evaporated, 1-2 minutes. Stir in vinegar and crumbled bacon. Season to taste with salt and pepper.