Braised Brussel Sprouts

Another winning recipe from Mary at One Perfect Bite. You can find the recipe and her wonderful post here.

I used:

• frozen brussel spouts
• craisins
• bacon
• bacon fat instead of olive oil
• chicken broth

Aren't brussel spouts one of those things that you either hate or love. There really is no grey area on this veggie. I personally hate them. Every year they are a tradition at our Thanksgiving table. Therefore, I have wanted to find a recipe that helps make them edible. I mean if they are going to be at the holiday table then they need to be the best they can be. This recipe is excellent. Thanks Mary.

Braised Brussels Sprouts with Bacon and Golden Raisins...from the kitchen of One Perfect Bite, courtesy of Ina Garten

Ingredients:
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

Directions:
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.