Makes approximately 4 servings
5 slices bacon
4 cups Brussels sprouts (about 1 pound), trimmed, halved
Salt and pepper to taste
¼ cup raisins
2 medium sweet apples cored and chopped
1 small red onion, chopped
1 tablespoon unsalted butter
½ cup chicken or vegetable broth
2 tablespoons apple cider vinegar
Place bacon in large skillet and cook over medium, turning occasionally, until crisp, about 5 minutes.
Transfer bacon to paper towels to drain. Coarsely crumble.
While bacon cools, add Brussels sprouts to drippings in skillet; season with salt and pepper. Cook, stirring often, until well-browned about, 5–7 minutes.
Reduce heat to low and add raisins, apple, onion, and butter; cook, stirring often, until onion 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.
Remove from heat and serve immediately.
Courtesy: Cindy Krzykwa, Live to Eat