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This may sound like an unlikely combination, but it’s unbelievably delicious. Makes a marvelous side dish for those upcoming holiday dinners.
Why try? You’re always trying to make vegetables more interesting and appealing, right?
Foodie Byte: You can get a head start on this recipe by trimming the Brussels sprouts a couple of days in advance, and refrigerating them in an unsealed plastic bag.
Ingredients
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2 tablespoons bacon drippings (6 ounces bacon, cooked)
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20 ounces brussels sprouts, stems trimmed and thinly sliced
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4 carrots, cut into 1/4-inch pieces
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1/2 cup golden raisins
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1 1/2 cups low-sodium canned chicken broth
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Coarse salt and fresh ground pepper
Preparation
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1
In a skillet fry bacon and reserve 2 tablespoons bacon drippings.
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2
Remove bacon from skillet. Add brussels sprouts and carrots to the bacon drippings and sauté until sprouts start to turn golden brown, about 3 minutes.
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3
Add raisins and chicken broth; continue cooking, stirring occasionally, until sprouts are tender when pierced, about 12 minutes.
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4
Remove from heat, season with salt and pepper. Serve hot.
Additional Info
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From The Kitchens of The Food Channel
