Brussels Sprouts with Bacon and Raisins

Date Added: 11/12/2017


  • 1 teaspoons OIive Oil
  • 2 thick slices Bacon
  • 450g Brussels Sprouts, trimmed and halved
  • Salt & Freshly Ground Black Pepper
  • 30g Golden Raisins
  • 1 medium Shallot, finely chopped
  • 1 tablespoon unsalted Butter
  • 65g Chicken Stock
  • 2 tablespoons Apple Cider vinegar




  1. Heat Oil in a large heavy frying pan over medium heat.
  2. Add Bacon and cook, turning occasionally, until crisp.
  3. Using tongs, transfer Bacon to paper towels to drain. Allow to cool and crumble into coarse pieces.
  4. While Bacon cools, add Brussels Sprouts to the pan.
  5. Season with Salt and Pepper.
  6. Cook, stirring often until Brussels Sprouts are brown in spots and beginning to soften.
  7. Reduce heat to low and add raisins, shallot and butter.  Stirring often, until shallots are soft.
  8. Add stock to the pan and increase heat and bring to a boil.
  9. While stirring scrape the bottom of the pan to release browned bits.
  10. Reduce heat to medium-low and simmer until Stock has evaporated.
  11. Stir in vinegar and crumbled Bacon.
  12. Season to taste.
  13. Enjoy!


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