Best Sauteed Brussels Sprouts With Raisins Recipes

Balsamic-Roasted Brussels Sprouts image

Provided by Ina Garten

Yield 6 servings

Number Of Ingredients 5

1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core
4 ounces pancetta, 1/4-inch-diced
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon syrupy balsamic vinegar

Steps:

Preheat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they're roasted. Add the pancetta, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer. Roast the Brussels sprouts for 20 to 30 minutes, until they're tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings, and serve hot.

Brussels Sprouts With Bacon and Raisins image

Provided by gailanng

Categories Vegetable

Time 28m

Yield 4 serving(s)

Number Of Ingredients 9

1 teaspoon olive oil
2 thick slices bacon (applewood works great)
4 cups Brussels sprouts, trimmed and halved (about 1 pound)
kosher salt & freshly ground black pepper
1/4 cup golden raisin
1 medium shallot, finely chopped
1 tablespoon unsalted butter
1/2 cup low sodium chicken broth
1 -2 tablespoon apple cider vinegar

Steps:

Heat oil in a large heavy skillet over medium heat. Add bacon and cook, turning occasionally, until crisp, about 5 minutes. Using tongs, transfer bacon to paper towels to drain. Let cool. Coarsely crumble.
While bacon cools, add brussels sprouts to drippings in skillet; season with salt and pepper. Cook, stirring often, until well browned in spots and beginning to soften, 5-7 minutes.
Reduce heat to low and add raisins, shallot and butter; cook, stirring often, until shallot is soft, about 3 minutes. Add broth to skillet; increase heat and bring to a boil, scraping up browned bits from bottom of pan. Reduce heat to medium-low and simmer until broth has evaporated, 1-2 minutes. Stir in vinegar and crumbled bacon. Season to taste with salt and pepper.

Nutrition Facts : Calories 116.5, Fat 6.4, SaturatedFat 2.7, Cholesterol 10.3, Sodium 60.7, Carbohydrate 13.6, Fiber 2.4, Sugar 6.8, Protein 3.5