Roasted Baby Cabbage with Bacon and Raisins

Two years ago, we had a romantic meal in Clifton, VA at Trummers on Main. Jason’s favorite item on the menu was their roasted brussel sprouts. They were perfectly cooked with bacon fat and served with crispy lardons. Jason instantly became a fan of these little green gems and asked for us to make a recipe to mimic those flavors. 

Here’s our rendition of those yummy roasted brussel sprouts. We hope you love it, too!

Roasted Baby Cabbage with Bacon and Raisins



  • 1 lbs brussel sprouts, trimmed and halved
  • 3 slices bacon, thick cut
  • large handful of golden raisins
  • 1 large shallot, finely chopped
  • 1 tbsp apple cider vinegar
  • black pepper


Preheat oven to 400. Place bacon on a baking sheet and cook until crispy. Move bacon to a paper towel lined plate and pour bacon drippings into a small ramekin. Place brussel sprouts, shallot and raisins to a medium sized bowl. Drizzle bacon drippings over veggies and toss to combine. Transfer veggies to the baking sheet you used for the bacon, arrange the sprouts to be cut side down. Season with a pinch of black pepper and roast until the sprouts slightly caramelize. Remove from the oven and place veggies back into the prep bowl. Add in most of the bacon and drizzle in the apple cider vinegar. Transfer to a serving dish and garnish with remaining bacon.

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