Roasted Brussels Sprouts with Bacon

 

If you’ve ever met someone who says they don’t like brussels sprouts chances are they’ve only ever had them boiled to death. Yuck. I wouldn’t eat those either. Roasting or sauteing is the way to go. Adding bacon well that’s just a given. We all know bacon makes everything better. It’s true. Yes even with chocolate. I’m crazy like that.

After a quick trim, these brussels are tossed with liquid gold, seasoned with salt and pepper and then are popped into the oven for a little roasting party. If you wanted a basic recipe for brussels sprouts that’s it. It’s fantastic that way but today basic isn’t what I’m going for. We’re taking things up a notch.  With bacon and raisins. I happen to be an ambassador for California Raisins (I actually met THE California Raisin be jealous, very jealous) which means I happen to have a supply of raisins at my disposal. What did I do with them? I got them tipsy. I fattened plumped them up with a little wine.


Roasted Brussels sprouts, tossed with sauteed onion, bacon and raisins. It’s definitely a good thing.

Baci!

Disclaimer: I am an ambassador for California Raisins. Opinions are my own. Always have been. Always will be.

Brussels Sprouts with Bacon

What You Will Need:

  • 1/2 cup golden California raisins
  • 1/2 cup dry white wine
  • 1 pound brussels sprouts - trimmed and halved
  • 2 tablespoons extra virgin olive oil
  • salt/pepper
  • 6 slices bacon
  • 1/2 red onion - sliced thinly

What To Do:

  1. Preheat oven to 425 degrees.
  2. Into a small bowl add raisins and wine. Set aside.
  3. Place brussels sprouts onto a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Toss with hands to coat. Bake for approximately 25 minutes.
  4. WHILE brussels sprouts are baking, blace bacon into skillet and cook over medium-high heat until crispy. Transfer to plate lined with paper towels to absorb excess oil. Crumble when cool.
  5. Remove all but approximately 1 tablespoon of the bacon grease. Add onions and cook over medium heat until softened. Add brussels sprouts to pan and toss to coat.
  6. Drain raisins, discarding liquid and add to pan. Toss to combine. Garnish with crumbled bacon.
http://www.bellalimento.com/2013/01/18/roasted-brussels-sprouts-with-bacon/

6 Comments

  1. 1

    This is the only way I like brussel sprouts, how delicious!

  2. 2

    Love my Brussels this way!

  3. 3

    My husband hates brussel sprouts, there’s no convincing him. But he’s goin’ on the road, so I’m gonna wrustle me up a big ol’ dish o’ these brussel sprouts, and I’ll enjoy every last one.

  4. 4
    JennyBC /

    oh man, does that look great! I love brussels sprouts!

  5. 5

    Yes, please. Pretty, pretty please!

  6. 6

    Wow this sounds really great and I love that pan you are using.

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