Brussels Sprouts with Bacon and Raisins



  • 4 pieces bacon, rough chop
  • 1 lb Brussels sprouts, washed and
  • 1 shallot, finely diced
  • 1/4 cup golden raisins
  • 1/4-1/2 cups chicken broth
  • Balsamic vinegar


  1. On medium heat, sauté bacon until crisp. Add shredded sprouts, shallots, and raisins. Sauté until sprouts are limp and tender. If too dry, add some broth and continue cooking.

    Serve with a drizzle of balsamic vinegar.