If you weren’t always a Brussels sprouts lover.. you will be now!
White Wine Braised Brussels Sprouts with 'Bacon' and RaisinsPrint Recipe
- 1 1/2 lb Brussels Sprouts, ends trimmed, outer leaves removed, sliced in half lengthwise
- 2 tablespoons extra virgin olive oil
- 4 oz beef bacon roughly chopped
- ½ cup white wine
- ½ cup, raisins
- ½ tsp crushed red pepper flakes
- salt and pepper to taste
In a large skillet, pour 2 tablespoons of extra virgin olive over medium heat. Add the beef bacon and mix around with a wooden spoon. Fry until it's nice and crisp, about 8 minutes. Remove beef bacon from the pan with a slotted spoon and place on paper towel lined plate to remove any excess oil. Discard some remaining oil from the pan leaving about 3 to 4 tablespoons, just enough to coat the bottom of the pan. Save the remaining oil for a later use-it's incredibly flavorful and perfect for use in another dish.
Heat the oil in the skillet on medium heat and arrange Brussels sprouts, cut-side down into the skillet in an even layer. Fry untouched for a few minutes to caramelize the bottoms. Once nicely browned, add the white wine, chili flakes salt and pepper.
Cover the skillet and reduce the heat to medium-low. Cook, mixing around occasionally for 8-12 minutes until slightly tender but not mushy.
Remove from heat and mix in the reserved beef bacon and raisins. Serve warm.