Brussel Sprouts with Bacon and Raisins

I don't usually like brussel sprouts but these were delicious
-Lisa Stephenson

Ingredients: 1 tsp. olive oil 2 thick slices bacon 4 cups brussel spouts, trimmed and halved 1/4 cup golden raisins 1 medium shallot, finely chopped 1 tbsp. unsalted butter 1/2 cup low salt shicken broth 2 tbsp. apple cider vinegar salt and pepper Directions: Heat oil in a large heavy skillet over medium heat, Add bacon and cook, turning occasionally, until crisp, about 5 minutes. Transfer bacon to paper towels to drain. Let cool. Coarsely crumble, While bacon cools, add brussel sprouts to drippings in skillet; season with salt and pepper. Cook, stirring often, until well browned in spots and beginning to soften, 5-7 minutes. Reduce heat to low and add raisins, shallot, and butter, 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.