Ingredients: 1/4 cup vinegar 1/4 cup raisins 1 pound halved Brussel sprouts 1 tablespoon olive oil salt pepper 3 slices bacon 1/2 small onion cut into small wedges (red preferred)
Instructions: Heat oven to 425 degrees F
Warm the vinegar in a small saucepan over medium heat. Remove from heat and add the raisins. Let sit for 15 minutes and then drain.
Mix the Brussel sprouts, oil and 1 teaspoon each of salt and pepper and place on rimmed baking sheet. Roast in oven, stirring once, about 25 to 30 minutes until tender and slightly golden.
Meanwhile, cook the bacon in a skillet unitl crisp. Transfer bacon to a paper toweling. Crumble the bacon.
Return the skillet to medium heat. Add the onion and cook, stirring occasionally, until the onion is tender (about 5 minutes).
Add the Brussel sprouts, raisons, and bacon and stir to combine.
Cooking method:-Select (optional)-
Special ingredients:no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no dried / ground spices, no alcohol, no grains
Top 8 allergens?:gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
Active/prep time:15-30 minutes
Total time (inc active/prep):45-60 minutes
Substitution ideas:Shallots may be used instead of onions.
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