A little bit of bacon and a handful of raisins add a smoky sweetness that balances the slightly bitter flavor of the little cabbages.
Ingredients
Makes 4 servings
Step 1
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. (Make sure crumbled bacon is unreachable by children, or it will disappear before you need it again.)
Step 2
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.
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Reviews (60)
Back to TopSo good! I always double the bacon.
quackquack
Colorado Springs
11/20/2016
Good recipe. Used dates chopped to size of raisins. Good substitution.
plynch
Youngstown, NY
3/28/2016
Skip the lat part with the chicken broth and the apple cider vinegar. I've made this recipe several times and it tastes better without those last two ingredients.
mkappil
Chicago, IL
1/29/2016
OK recipe. The directions work, but the recipe turns Brussels sprouts into a dessert--rather like sweet potatoes with marshmallows. The Brussels sprouts end up being nothing more than a vehicle for carrying the additions, i.e., the bacon, the raisins, and the flavorings .
meubem
Naples, FL
3/3/2015
Love this recipe. I make this all the time. I also add Kale and instead of regular bacon I use turkey bacon. I cook brussels a little longer and also put a lid on top to steam a bit.
mcajigas1
San Diego
2/25/2015
I topped this with blue cheese and walnuts - maybe too many flavors going on. But boy, was it good!
meegholl
Michigan
1/12/2015
My son and I ate this for dinner last night. They were so good, we didn't bother with our main course.
marsha_sps
San Francisco
1/9/2015
Cooking the brussels in the bacon fat made the final product taste so greasy. I was embarrassed to serve these at dinner. Definitely would not make again.
linder023
Hoboken, NJ
12/26/2014
Excellent recipe...big success at thanksgiving..I did add a little diced Apple at same time the raisins was included...wonderful...the little added sweetness..yum..even the children liked Brussels sprouts..LOL
Zassy
12/14/2014
Made this for Thanksgiving and substituted craisens instead. It was delicious. This will now be a staple.
Anonymous
Amsterdam, NY
11/30/2014
Very good, but I adjusted it. I replaced raisin with pomegranate seeds and the vinegar with pomegranate syrup, very good.
msyk
Long Beach, California
11/6/2014
I forgot to say, that I think the brussels should be perhaps quartered, because they take much longer than the 7 mins. I also used lardons.
gillyflower
France
10/1/2014
The raisins didn't turn me on too much, so I just put in a few, so as to give a taste to the sauce. Otherwise I followed the recipe exactly, in smaller measures, as I was cooking for one. It was very nice....I love Brussels. I will make it again, but I'm not too sure about the raisins. I ate a few so as to have an idea.
gillyflower
St. Girons, SW France in the Pyrenees.
10/1/2014
So delicious! Especially with twice the bacon.
renee_ozer
Colorado Springs, CO
9/25/2014
This recipe was great. Simple to make but when served appeared to be more complex. My husband was hesitant about me serving brussels sprouts to guest but EVERYONE loved them.
robynbrooks
Toronto, ON
4/21/2014
