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Brussel Sprouts with Squash, Bacon and Raisins

Ingredients

  • 1  teaspoon  olive oil
  • 2  thick slices bacon
  • 5 cups Brussel sprouts about 1 pound, trimmed, halved
  • 3 c. butternut squash cut in 1/2" cubes
  • Kosher salt and freshly ground black pepper
  • 1/2 cup  golden raisins
  • 3 medium shallot finely chopped
  • 1  tablespoon  unsalted butter
  • 1/2  cup  low-salt chicken broth
  • 2  tablespoons  apple cider vinegar

Instructions

  1. Preheat oven to 400°. Toss the butternut squash and Brussel sprouts separately with 1 tablespoons oil each. Put in oven and roast until tender. You may want your Brussel sprouts a little browned so that's the reason for keeping them separate. Season with salt and pepper.
  2. Cook the bacon until crisp. Let cool then crumble.
  3. In small skillet add the butter, raisins, and shallots. 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.