Recipe

Bacony Brussels Sprouts with Raisins and Shallots

Bacony Brussels Sprouts with Raisins and Shallots
  • This recipe was entered in the contest for Best Brussel Sprouts
  • Chef

    Meredith Shanley's Notes: Until about 5 years ago, I had never tasted a brussels spout. My mother is terrified of them, no doubt from growing up in the 50's and 60's when people just boiled them to death. Let's work...

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Serves 4, as a side dish

3/4 pounds Brussels sprouts, outer leaves removed, and halved Ask a question about this ingredient

2 pieces thick cut bacon, roughly chopped Ask a question about this ingredient

1 shallot, sliced thinly into rings Ask a question about this ingredient

1 handful golden raisins Ask a question about this ingredient

2 tablespoons olive oil Ask a question about this ingredient

Salt and pepper to taste Ask a question about this ingredient

1 teaspoon sherry vinegar Ask a question about this ingredient

  1. Preheat oven to 375

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  2. In a glass baking dish, toss together all ingredients except vinegar, arrange in a single layer

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  3. Roast about 30-40 minutes until bacon is cooked and sprouts are nice and brown, stirring occasionally

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  4. Remove from oven, add vinegar, toss. Place back into oven for 1 minute more

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  5. Remove from oven, serve warm and enjoy!

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