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.


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Katie C. said…
We're having turkey burgers for dinner tonight. They are my go to backup dinner that I make up by the double batch and freeze. Now I know what I want for my side dish tonight! I have to go to the store at lunch time anyway so if the sprouts look good...maybe some yolkless egg noodles too. Oh boy, it's only 8 am and I want dinner.
Oui Chef said…
How about I just triple the BACON!
Susan said…
Hi Stacey, I'm with you on omitting the chicken stock! I think using it would only make the sprouts too overcooked and I love crunchy veggies.
Another one to add to our Turkey day sides! Thanks.
rain said…
i can't get enough of brussels. my husband is on a low oxalate diet and it's one of the veggies that we cook the most!

completely unrelated but i had a food q? i've tried looking this up on the interwebz but no dice. have you ever had roasted suckling pig (like the stuff they have in luaus in hawai'i)? we are having one for thanksgiving (lol) and picking it up the day before. how can i reheat it to keep the skin crispy?
lisa is cooking said…
I love brussels sprouts! They'll definitely be on our Thanksgiving table.
Ciao Chow Linda said…
Good call on skipping the stock. The raisins sound like a great flavor addition.
pachamama said…
Thanks, Stacey. All ingredients already in house. Yum on the way!
Patsyk said…
One of my favorite side dishes!
Patsyk said…
One of my favorite side dishes!
Pachamama said…
Loved the sprouts recipe. I added walnuts.
Your post inspire me. Thank you!