For three years, I’ve been devouring Ina’s roasted brussels sprouts about as fast as I can make them. But when my favorite foodie friend sent me this recipe from Jenny Rosenstrach (of Dinner, a Love Story fame), I knew there could be room in my heart for another sprouts dish.
They’re similar enough that I don’t feel the need to declare a favorite, but I will tell you that the raisins in this add an amazing, unexpected twist. Ina’s are a throw them in the oven and forget about them for almost an hour kind of dish, whereas these come together quickly, but require some hands-on, skillet time. You can pick which ones you want to eat depending on what you’ve got time to make.
To make sprouts for 4, you will need:
- 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. (Make sure crumbled bacon is unreachable by children, or it will disappear before you need it again.)
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.