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.
Disclaimer: I am an ambassador for California Raisins. Opinions are my own. Always have been. Always will be.
- 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
- 6 slices bacon
- 1/2 red onion - sliced thinly
- Preheat oven to 425 degrees.
- Into a small bowl add raisins and wine. Set aside.
- 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.
- 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.
- 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.
- Drain raisins, discarding liquid and add to pan. Toss to combine. Garnish with crumbled bacon.