In anticipation of Thanksgiving, and the need for oven space for all of those high caloric, over indulgent side dishes that don one’s holiday table, here is one for the stove top. It’s delicious and you can also shred the Brussels sprouts to try and hide the fact that they are Brussels sprouts. You may even convert some picky relatives!
Sautéed Brussels Sprouts With Bacon & Golden Raisins
1/2 cup cider vinegar
1/2 cup golden raisins
2 lbs small Brussels sprouts, trimmed and halved
2 Tbs olive oil
Kosher salt and black pepper
6 slices bacon
1 small red onion, cut into thin half-moons
Heat oven to 425°F. Warm the vinegar in a small saucepan over medium heat. Remove from heat, add the raisins, and let sit for 15 minutes; drain.
On a large rimmed baking sheet, toss the Brussels sprouts, oil, and 1 teaspoon each salt and pepper. Roast, stirring once, until tender and slightly golden, 25 to 30 minutes.
Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate; crumble. Discard all but 2 tablespoons of the drippings.
Return the skillet to medium heat. Add the onion and cook, stirring occasionally, until tender, 5 to 6 minutes. Add the Brussels sprouts, raisins, and bacon and toss to combine.