Brussel Sprouts With Bacon And Cranberry Food

BRUSSELS SPROUTS WITH BACON, PECANS, AND CRANBERRIES

Steps:

• Preheat oven to 400 F.
• Slice all Brussels sprouts in half.
• In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt, and toss to combine.
• Place Brussels sprouts on the baking sheet, cut side down.
• Roast in the oven at 400 F for about 25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be partially charred but not blackened.
• Line the separate baking sheet with foil. Add the bacon slices in one layer. Bake in the preheated oven at 400 F for about 20 minutes or until the bacon is done. You can do it at the same time as roasting the Brussels sprouts.
• Drain bacon of fat and slice the bacon into small bites.
• Line a baking sheet with parchment paper. Add pecans in one layer.
• Toast the pecans for about 5 minutes (maybe a bit longer) in the preheated oven at 350 F until they get darker in color.
• For best results, briefly soak the dried cranberries in hot water. Bring a small pot of water to boil.
• Add dried cranberries to a medium bowl. Pour hot water over the cranberries and soak them for about 10 minutes. Drain.
• In a large bowl, combine roasted Brussels sprouts, warm chopped cooked bacon, toasted pecans, and soaked dried cranberries. Toss everything together. The olive oil from Brussels sprouts and fats from bacon should be enough to coat the ingredients. If desired, add 1 tablespoon of olive oil to mix with the salad (optional).

CARAMELIZED BRUSSELS SPROUTS WITH CRANBERRIES AND BACON

Steps:

• Fill a large pot with water and bring to a boil over high heat. Generously salt the water and add the Brussels sprouts. Simmer the sprouts until just tender, about 5 minutes. Do not overcook. Drain the sprouts well.
• Heat a large skillet over medium heat and saute the bacon until browned and crisp, stirring occasionally.
• Remove the bacon from the pan to a plate lined with a paper towel. Crumble the bacon and set aside.
• Leave the bacon fat in the pan and add the red onions and 1 tablespoon of butter. Saute until the onions are translucent, 2 to 3 minutes. Add the cranberries and cook for 1 minute. Stir in the red wine vinegar and brown sugar and cook until the liquid is slightly reduced, about 3 minutes.
• Add the sprouts to the skillet and stir to coat with the vinegar mixture. Add the remaining 1 tablespoon butter. Stir in the reserved bacon. Season with salt and freshly ground black pepper, to taste, and transfer to a bowl to serve.

BRUSSELS SPROUTS WITH CRANBERRIES & BACON

Steps:

• Heat oven to 425°F.
• Cover rimmed baking sheet with foil; spray with cooking spray. Spread cranberries onto 1/3 of the prepared baking sheet; sprinkle with sugar.
• Place Brussels sprouts, cut sides down, on remaining part of baking sheet; top with bacon.
• Bake 30 min., adding nuts to baking sheet after 20 min.
• Stir ingredients on baking sheet until combined; sprinkle with blue cheese.

CARAMELIZED BRUSSELS SPROUTS WITH CRANBERRIES AND BACON

Steps:

• In a large pot over high heat, bring the water to a boil. Generously salt the water and add the Brussels sprouts. Cook the sprouts until medium tenderness has been reached, about 8 to 10 minutes.
• In the meantime, in a large saucepan over medium heat fry the bacon until crisp, stirring occasionally. Remove bacon from the pan to a plate lined with a paper towel. Crumble the bacon and set aside.
• Leave the bacon fat in the pan and add red onion and 3 tablespoons of butter. Saute until the onions are translucent, about 2 to 3 minutes.
• Stir in the red wine vinegar and brown sugar and cook until the liquid is slightly reduced, about 5 minutes.
• Drain the Brussels sprouts from water and add to pan with the onions. Stir to coat and add the remaining 1 tablespoon of butter.
• Stir in the resrved bacon and cranberries. Season with salt and freshly cracked pepper; to taste and transfer to a serving bowl.

BRUSSELS SPROUTS WITH BACON

Steps:

• Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels sprouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.

CARAMELIZED BRUSSELS SPROUTS WITH CRANBERRIES AND BACON

Steps:

• In a large pot, over high heat, bring the water to a boil. Generously salt the water and add the Brussels sprouts. Cook the sprouts until medium tenderness has been reached, about 8 to 10 minutes.
• In the meantime, in a large saucepan over medium heat fry the bacon until crisp, stirring occasionally. Remove bacon from the pan to a plate lined with a paper towel. Crumble the bacon and set aside.
• Leave the bacon fat in the pan and add the red onions and 3 tablespoons of the butter. Saute until the onions are translucent, about 2 to 3 minutes. Stir in the red wine vinegar and brown sugar and cook until the liquid is slightly reduced, about 5 minutes.
• Drain the Brussels sprouts from water and add to pan with the onions. Stir to coat and add the remaining 1 tablespoon of butter. Stir in the reserved bacon and cranberries. Season with salt and freshly cracked black pepper, to taste, and transfer to a serving bowl to serve.