Brussels sprouts, raisins and stewed tomatoes

[Vannie]

Brussels Sprouts with Bacon and Golden Raisins


1 teaspoon olive oil
2 thick slices bacon
4 cups brussels sprouts (about 1 pound), trimmed, halved
Kosher salt and freshly ground black pepper
¼ cup golden raisins
1 medium shallot, finely chopped
1 tablespoon unsalted butter
½ cup low-salt chicken broth
2 tablespoons 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, 5–7 minutes. Reduce heat to low and add raisins, shallot, and butter; 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, 1–2 minutes. Stir in vinegar and crumbled bacon. Season to taste with salt and pepper.


Serve on a large platter and garnish the top with a few stewed tomatoes. <For color

 

[zoltanspawn]

Brussels Sprouts with Bacon and Golden Raisins


1 teaspoon olive oil
2 thick slices bacon
4 cups brussels sprouts (about 1 pound), trimmed, halved
Kosher salt and freshly ground black pepper
¼ cup golden raisins
1 medium shallot, finely chopped
1 tablespoon unsalted butter
½ cup low-salt chicken broth
2 tablespoons 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, 5–7 minutes. Reduce heat to low and add raisins, shallot, and butter; 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, 1–2 minutes. Stir in vinegar and crumbled bacon. Season to taste with salt and pepper.


Serve on a large platter and garnish the top with a few stewed tomatoes. <For color

Yep, sounds delicious.