• 8servings
  • 45minutes
  • 143calories

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB1, B6, C, E, P
MineralsCopper, Natrium, Silicon, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 cup(s) cider vinegar

  2. 1/2 cup(s) golden raisins

  3. 2 pound(s) small Brussels sprouts , trimmed and halved

  4. 2 tablespoon(s) olive oil

  5. 1 teaspoon(s) Kosher salt

  6. 1 teaspoon(s) black pepper

  7. 6 slice(s) bacon

  8. 1 small red onion , cut into thin half-moons

Instructions Jump to Ingredients ↑

  1. Heat oven to 425 degrees F. Warm the vinegar in a small saucepan over medium heat. Remove from heat, add the raisins, and let sit for 15 minutes; drain.

  2. On a large rimmed baking sheet, toss the Brussels sprouts, oil, salt, and pepper. Roast, stirring once, until tender and slightly golden, 25 to 30 minutes.

  3. Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate; crumble. Discard all but 2 tablespoons of the drippings.

  4. Return the skillet to medium heat. Add the onion and cook, stirring occasionally, until tender, 5 to 6 minutes. Add the Brussels sprouts, raisins, and bacon and toss to combine.


Send feedback