Turkey Sides: Pan Fried Brussels Sprouts w/ Bacon & Raisins

As if you needed another way to prepare these beautiful little cabbages.

Brussels Sprouts at Thanksgiving are non-negotiable at most tables. People just expect them to be there in some way, shape or form.

This side from Bon-Appetit was simple and so delicious. I skipped the chicken stock, because I couldn't figure out why the original recipe called for it.

If I were you, I would triple the recipe.

Pan Fried Brussels Sprouts w/ Bacon & Raisins (adapted from Bon Appetit):

1 lb. of Brussels sprouts, stems trimmed and sliced in half
kosher salt & pepper
3 thick strips of bacon, cut into matchsticks
1 shallot, minced
1 tbsp butter
handful of golden raisins
2 tbsp cider vinegar

In a large skillet, cook your bacon until crisp. Remove and drain on paper towels.

Save 2 tbsp of bacon drippings in the pan, and cook your halved sprouts in this mixture, until caramelized, about 7 minutes.

Add the shallot during the last minute of cooking and swirl in the butter and raisins. The vegetables will have a nice shiny look to them.

Turn off the heat and splash with the cider vinegar.

Taste and season w/ kosher salt & pepper if needed.

Serve immediately.

Yum.

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