Brussels Sprouts with Bacon and Raisins

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Brussels Sprouts with Bacon and Raisins

Growing up, we never ate brussels sprouts in the house because my Dad always hated them.  I figured I hate them, but decided to try them when I was an adult and I love them!  I have to say, the best part of my Thanksgiving was the fact that MY DAD SAID THIS WAS HIS FAVORITE DISH!!!! VICTORY!! 
So whether you think you like brussels sprouts or not, you NEED to try this recipe!
**Also, before I go any further, let me give credit to Leland for being my Sous Chef and stepping up to finish this dish off! Thanks, Friend! 
When picking your brussels out, you want them to be small to medium, firm/tight and green.  The freshest way would be to get them on the stem, but that is more rare to find. 
Clean and quarter all of your sprouts. (you can do this a day in advance if preparing for a large meal.)

Take 2-4 slices of bacon and cook in your skillet.  Remove and chop. 
(My mother always freezes her bacon wrapped in Seran Wrap, so you can defrost only a few pieces at a time. This was the last of a package, so yes, it’s a little more than the recipe called for.) 

In the same pan, add 4 cups of quartered brussels sprouts.  Cook for about 5-7 minutes. 
Next, add 1/4 cup golden raisins, 1/2 small chopped onion, 1 tbsp olive oil, and cook for 3 more minutes. 
Add 1/2 cup chicken broth – bring to a boil and cook until the stock has evaporated. 
When vegetables are crisp-tender, add the bacon and a splash of apple-cider vinegar. Serve!

This recipe is from:


  • 1 teaspoon olive oil
  • 2 thick slices bacon
  • 4 cups brussels sprouts (about 1 pound), trimmed, halved
  • Kosher salt and freshly ground black pepper
  • 1/4 cup golden raisins
  • 1 medium shallot, finely chopped
  • 1 tablespoon unsalted butter
  • 1/2 cup low-salt chicken broth
  • 2 tablespoons apple cider vinegar


  • 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.)


  • 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.


One serving contains: 
Calories (kcal) 139.2
%Calories from Fat 36.3
Fat (g) 5.6
Saturated Fat (g) 2.5
Cholesterol (mg) 11.6
Carbohydrates (g) 18.9
Dietary Fiber (g) 4.4
Total Sugars (g) 9.8
Net Carbs (g) 14.5
Protein (g) 5.5
Sodium (mg) 119.3

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