Brussels Sprouts With Bacon And Raisins - cooking recipe

Ingredients

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

Preparation

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.