Brussels Sprouts with Bacon and Raisins
Date Added: 11/12/2017
Ingredients
- 1 teaspoons OIive Oil
- 2 thick slices Bacon
- 450g Brussels Sprouts, trimmed and halved
- Salt & Freshly Ground Black Pepper
- 30g Golden Raisins
- 1 medium Shallot, finely chopped
- 1 tablespoon unsalted Butter
- 65g Chicken Stock
- 2 tablespoons Apple Cider vinegar
Method
- Heat Oil in a large heavy frying pan over medium heat.
- Add Bacon and cook, turning occasionally, until crisp.
- Using tongs, transfer Bacon to paper towels to drain. Allow to cool and crumble into coarse pieces.
- While Bacon cools, add Brussels Sprouts to the pan.
- Season with Salt and Pepper.
- Cook, stirring often until Brussels Sprouts are brown in spots and beginning to soften.
- Reduce heat to low and add raisins, shallot and butter. Stirring often, until shallots are soft.
- Add stock to the pan and increase heat and bring to a boil.
- While stirring scrape the bottom of the pan to release browned bits.
- Reduce heat to medium-low and simmer until Stock has evaporated.
- Stir in vinegar and crumbled Bacon.
- Season to taste.
- Enjoy!