- frozen brussel spouts
- bacon fat instead of olive oil
- chicken broth
Braised Brussels Sprouts with Bacon and Golden Raisins...from the kitchen of One Perfect Bite, courtesy of Ina Garten
2 tablespoons olive oil
6 ounces bacon diced
2 pounds Brussels sprouts, trimmed and cut in half (or frozen)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup golden raisins or dried cranberries
1 (14.5-oz.) can reduced sodium chicken broth
1) Heat olive oil in a large (12-inch) skillet. Add bacon and saute until fat is rendered and bacon is golden brown, about 5 minutes. Transfer bacon to paper toweling to drain.
2) Add Brussels sprouts, salt, and pepper to skillet and saute over medium heat for about 5 minutes, until lightly browned. Add raisins and chicken stock. Lower heat and cook uncovered, stirring occasionally, until sprouts are tender when pierced with a knife, about 15 minutes. Return bacon to pan and heat through. Adjust salt and pepper to taste. Yield: 8 servings.