Bacony Brussels Sprouts with Raisins and Shallots

By • October 29, 2009 • 0 Comments



Author 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 together to change the brussels sprouts' maligned reputation! They are best when seared or roasted, so that they get all browned and crisp. And hey, when all else fails, the sure fire way to make something taste better is to just add bacon. This recipe couldn't be easier. It's truly a one pan wonder! Great for a hectic holiday...you can prep everything in advance and just toss and bake while the turkey is resting. Meredith Shanley

Serves 4, as a side dish

  • 3/4 pounds Brussels sprouts, outer leaves removed, and halved
  • 2 pieces thick cut bacon, roughly chopped
  • 1 shallot, sliced thinly into rings
  • 1 handful golden raisins
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon sherry vinegar
  1. Preheat oven to 375
  2. In a glass baking dish, toss together all ingredients except vinegar, arrange in a single layer
  3. Roast about 30-40 minutes until bacon is cooked and sprouts are nice and brown, stirring occasionally
  4. Remove from oven, add vinegar, toss. Place back into oven for 1 minute more
  5. Remove from oven, serve warm and enjoy!
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Tags: Holidays, Side Dishes

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