Brussels Sprouts with Raisins Recipe

  • 2 tablespoons olive oil
  • 6 ounces bacon, 1/4 inch diced (I use turkey bacon)
  • 1 1/2 pounds Brussels sprouts, trimmed and cut inch half (I use frozen)
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 3/4 cup golden raisins
  • 1 3/4 cups chicken stock
Heat the olive oil in a saut pan and add the bacon. Cook over medium heat, stirring often, until it is golden brown and crisp. Remove the bacon to a plate lined with a paper towel. Add the Brussels sprouts, salt, and pepper to the fat in the pan (or add a little olive oil if using turkey bacon) and saut over medium heat for about 5 minutes, until lightly browned. Add the raisins and chicken stock. Lower the heat and cook, uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about 15 minutes. If the skillet becomes too dry, add a little chicken stock or water. Return the bacon to the pan, heat through, season to taste, and serve.
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