Recipes posted a year ago:
I have to admit to being a bit of a newcomer to enjoying Brussels sprouts. In fact, it wasn’t until doing this post for our site that I really started to enjoy these little “baby cabbages.” Now, I look forward to the chance to try new combinations of flavors with them, which led to today’s recipe.
- 1 lb Brussels sprouts, ends trimmed and cut in halves
- 2 slices thick-cut pastured bacon, diced
- 2 cloves garlic, minced
- 1/2 shallot, chopped fine
- 1 tbsp pastured butter (not shown)
- 1/4 cup raisins
- 1~2 tbsp balsamic vinegar
Preheat the oven to 400 degrees. Heat a skillet over medium heat. Cook the bacon, stirring often, until starting to brown, about 5 minutes. Add in the shallot and garlic and continue cooking until the shallots are translucent and soft, about 3 minutes longer.
In a large mixing bowl, combine the Brussels sprouts, raisins, and the cooked bacon/shallot/garlic mixture. Make sure to pour in all of the melted butter and bacon drippings. Mix well with a wooden spoon or spatula to coat the sprouts.
Spread the mixture on a bar pan and place in the oven. Cook for ten minutes, then stir around and cook for an additional ten minutes – or until the Brussels sprouts are browned and starting to crisp a little on the outsides.
Remove from the oven and put back into the mixing bowl. Sprinkle in the balsamic vinegar and toss to coat, then transfer to a serving bowl (if you need things to be “presentable” for guests), or just dish up and enjoy!