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    from "Real SimpleŽ magazine"

    To make this dish in advance, roast the Brussels sprouts hours ahead of time and set aside at room temperature. Cook the bacon and onions at the last minute so their warmth will spread to the Brussels sprouts.

    Hands-on time: 15 minutes
    Total time: 45 minutes

    Makes 8 servings

    1/2 cup cider vinegar
    1/2 cup golden raisins
    6 slices bacon
    2 pounds small Brussels sprouts, ends trimmed
    2 tablespoons olive oil
    1 teaspoon kosher salt
    1 teaspoon black pepper
    1 small red onion, thinly sliced into half-moons

    Print recipe

    Heat oven to 425° F. Warm the vinegar in a small saucepan over medium heat. Add the raisins. Remove from heat; let plump. Meanwhile, in a large skillet over medium heat, fry the bacon until crisp and transfer it to a paper towel-lined plate; set aside. Reserve the drippings. Cut any large sprouts in half. Place the sprouts on a baking sheet. Drizzle with the oil and 2 tablespoons of the bacon drippings. Season with the salt and pepper. Roast, stirring once, until tender, about 30 minutes. Meanwhile, add the onion to the drippings remaining in the skillet, return to medium heat, and cook until softened, 5 to 7 minutes. Transfer the sprouts to a serving bowl and sprinkle with the onions, crumbled bacon, and plumped raisins.

    CALORIES 143 (36% from fat); FAT 6g (sat 1g); PROTEIN 6g; CHOLESTEROL 5mg; SODIUM 281mg; FIBER 5g; CARBOHYDRATE 20g

    Product nutrition and information
     Quantity Ingredients Est.Price
      Heinz Apple Cider Vinegar - $2.89/ea
      FreshDirect Golden Raisins, Resealable Bag - $5.99/16oz
     Resealable Bag
      Applegate Farms Organic Uncured Hickory Smoked Sunday Bacon - $6.99/ea
      Brussels Sprouts - $3.99/ea
     Farm Fresh, 16oz
      Red Onion, Large - $1.49/lb
     Lg, Farm Fresh
    You May Already Have
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
      Morton's Coarse Kosher Salt - $2.69/ea
      FreshDirect Tellicherry Peppercorns - $3.79/ea
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