Dinner Tonight: Braised Brussels Sprouts with Bacon, Golden Raisins and Pasta Recipe
Your source for quick recipe every single week day.
[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.
- Yield:2
Ingredients
- 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
Directions
-
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.
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.
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.
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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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