California Raisin Bacon Brussels Sprouts

Amazing things happen when you add California raisins to vegetable nutrition.


  • 1 pound Brussels sprouts
  • 3 slices hickory smoked bacon*, cut into 1/4-inch strips
  • 1 small yellow onion, chopped
  • 1/2 cup California raisins
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Red pepper flakes; for garnish

Nutrition Facts Per Serving

Calories 110 (42% from fat); Total Fat 5g (sat 2g, mono 2g, poly <1g, trans 0g ); Cholesterol 5mg; Protein 3g; Carbohydrate 13g; (Dietary Fiber 3g; Sugars 9g; ); Iron 1mg; Sodium 150mg; Calcium 29mg; Potassium 317mg


Wash, trim and quarter Brussels sprouts; arrange in microwave-safe container with 1 tablespoon water. Cover, and microwave on HIGH for 5 minutes. Meanwhile, in large skillet over medium heat, cook bacon until crisp; remove with slotted spoon to drain on paper towels; set aside for garnish. Reserve 1 tablespoon drippings in skillet; add onion and cook over medium heat until tender. Then, stir in cooked Brussels sprouts, raisins, salt and pepper; toss to combine and continue to cook just until heated through. Sprinkle cooked bacon pieces on top. Turn into large serving dish and sprinkle with red pepper flakes, as desired. Note: Omit bacon, and use 1 tablespoon olive oil instead of drippings for vegetarian version.

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“Raisins are excellent food choices for most individuals, including those with Type 2 diabetes mellitus (T2DM).”
-James W. Anderson, M.D., Professor of Medicine and Clinical Nutrition, Emeritus, University of Kentucky.