Dinner Tonight: Braised Brussels Sprouts with Bacon, Golden Raisins and Pasta

[Photograph: Nick Kindelsperger]

We all know brussels sprouts and bacon love each other—that's just a fact. But who knew raisins should tag along with these two? This may sound like a chaotic dish but it's actually perfectly balanced. The raisins hit the high sweet notes, the brussels sprouts the bitter middle, while the bacon adds a pleasing savory bass.

I suppose by now everyone has heard that brussels sprouts are actually tasty. Sautéing them in bacon fat works wonders, along with a final braising with the raisins to soak up all the flavor. All thanks goes to the food website Blue Kitchen, known for its simple but delicious recipes.

Dinner Tonight: Braised Brussels Sprouts with Bacon, Golden Raisins and Pasta

About This Recipe



  • 1 tablespoon olive oil
  • 4 slices bacon, chopped into 1-inch pieces
  • 12 ounces Brussels sprouts, trimmed and halved
  • 3/4 cup shallots, thickly sliced
  • 1 cup chicken broth
  • 1/4 cup dry vermouth
  • 1/2 cup golden raisins
  • Grated parmesan cheese
  • 6 ounces pasta (spaghetti or linguine)
  • Salt and pepper


  1. 1

    Add the bacon and olive oil to a large non-stick skillet set over medium heat. Sauté until the bacon is nearly crisp, about 5 minutes. Remove the bacon and drain on some paper towels.

  2. 2

    Toss in the brussels sprouts and shallots and cook in the bacon fat, stirring occasionally, for about 5 minutes. The Brussels sprouts should start to brown.

  3. 3

    Pour in the broth and vermouth, and sprinkle in the raisins. Bring pan to a boil, dislodging any browned bits on the bottom with a wooden spoon. Reduce to a simmer, cover, and cook until the sprouts are tender, about 10 to 15 minutes. Add the bacon back to the pan just to warm it up.

  4. 4

    Meanwhile, cook the pasta according to the directions on the box. When al dente, transfer the pasta to the skillet and cook over high heat for 1 minute, stirring constantly. Season with salt and pepper to taste. Grate some parmesan on top, and serve.


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