Sautéed Brussels Sprouts with Bacon and Golden Raisins

(serves 8)

1/2 c. cider vinegar
1/2 c. golden raisins
6 slices bacon
2 lbs. small Brussels sprouts, trimmed
2 Tbsp. olive oil
1 tsp. kosher salt
1 tsp. black pepper
1 small red onion, cut into thin half-moons

Heat oven to 425F.

In a small saucepan, over medium heat, warm the vinegar. Add the raisins. Turn off heat; let plump. In a large skillet, fry the bacon until crisp, about seven minutes. Reserve the drippings.

Cut any large sprouts in half. Place the sprouts on a baking sheet or in an ovenproof pan. Toss with the oil, two tablespoons of the bacon drippings, salt, and pepper. Roast for about 30 minutes, stirring once. Meanwhile, cook the onion in the remaining drippings over medium heat for five to seven minutes, remove to a paper towel. When sprouts are removed from the oven, sprinkle with the onions and crumbled bacon.

Recipe from Real Simple

Nutritional information:

Calories 143
Total fat 6g
Saturated fat 1g
Cholesterol 5mg
Sodium 281mg
Carbohydrates 20g
Dietary fiber 5g
Protein 6g