- 1 Pound Brussels sprouts
- 3 slices hickory smoked bacon*, cut into 1/4-inch strips
- 1 small yellow onion, chopped
- 1 Cup California raisins
- 1 Teaspoon salt
- 1 Teaspoon ground black pepper
- Red pepper flakes; for garnish
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. 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; garnish with cooked bacon pieces and sprinkle with red pepper flakes, as desired.
Note: Omit bacon, and use 1 tablespoon olive oil instead of drippings for vegetarian version.