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