Nutritional Wisdom with Carly Pollack

Brussels Sprouts with Bacon and Raisins

Submitted by Meg Griffith
Brussels Sprouts with Bacon and Raisins Brussels Sprouts with Bacon and Raisins

1 slices bacon
1 tsp grapeseed oil
2 cups Brussels sprouts, trimmed and halved
1/8 cup golden raisins
sea salt, to taste
black pepper, to taste
1/2 medium shallot, chopped
1/2 tbsp ghee
1/4 cup chicken broth
1 tbsp 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. 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 to 7 minutes. Reduce heat to low and add raisins, shallot, and ghee; 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 to 2 minutes. Stir in vinegar and crumbled bacon. Season to taste with salt and pepper.

2 Servings