Brussel Sprouts With Bacon Lime Avocado Garlic Food

ROASTED BRUSSELS SPROUTS WITH BACON

Steps:

• Preheat oven to 425 degrees F. Lightly grease a large baking sheet, set aside.
• In a large bowl, combine Brussels sprouts, olive oil, minced garlic, sea salt and pepper. Stir until ingredients are evenly distributed.
• Evenly spread the oiled and seasoned Brussels sprouts onto the prepared baking sheet.
• Sprinkle the diced bacon evenly around the sprouts on the baking sheet. Make sure everything is in a single, even layer.
• Roast in the preheated oven for 20 minutes, stirring once halfway through. (NOTE: The size of your Brussels sprouts will affect roasting time. I prefer small sprouts for better flavor, but if using large sprouts, you may need to roast longer than 20 minutes).
• While the Brussels are roasting, mix together 2 TBS mustard and 2 TBS honey
• After 20 minutes, or when the Brussels and bacon are starting to brown, remove the baking pan from the oven and drizzle the honey mustard mixture over the Brussels and bacon.
• Stir until evenly distributed and spread mixture in an even layer on the baking sheet.
• Return to oven and roast again for 5-10 minutes (remember, the size of your sprouts will determine this - check at 5 minutes), or until the sauce has thickened and coated the sprouts and the sprouts/bacon are browned.
• Remove from oven and stir the mixture to ensure nothing sticks to the pan.
• Serve warm.

GARLIC BRUSSELS SPROUTS WITH CRISPY BACON

Steps:

• Cut an 'X' in the core end of each Brussels sprout. Set sprouts aside.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes; drain and cool on paper towels. Crumble.
• Heat 1 teaspoon butter and olive oil in a large skillet over medium heat; cook and stir garlic until golden brown, 3 to 5 minutes. Add Brussels sprouts; toss to coat. Stir in broth, salt, and black pepper; cover and cook until Brussels sprouts are tender, 12 to 14 minutes. Drain liquid from pan.
• Stir remaining 2 teaspoons butter into Brussels sprouts mixture until melted. Mix in bacon and serve.

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.

STEAMED BRUSSELS SPROUTS AND BACON

Steps:

• Heat 1 tablespoon olive oil in a large (12-inch) saute pan over medium heat. Add the bacon and cook, stirring occasionally, for 5 to 7 minutes, until browned and crisp. With a slotted spoon, transfer the bacon to a plate lined with a paper towel and set aside.
• Add the onion and shallots to the pan and saute for 5 minutes, until lightly browned.
• Add the Brussels sprouts (including any loose leaves), 2 teaspoons salt, and 1 teaspoon pepper, toss well, and cover. Cook for 5 minutes
• Add the butter and cook uncovered for 5 more minutes, until the sprouts are tender.
• Stir in the cooked bacon and balsamic vinegar and stir to deglaze the pan. Sprinkle lightly with fleur de sel and serve hot.

ROASTED GARLIC BRUSSELS SPROUTS

Steps:

• Heat 2 tablespoons olive oil in a small skillet over medium heat; add 2 chopped garlic cloves and 1/2 teaspoon each cumin seeds and kosher salt and cook 2 minutes. Stir in 1 tablespoon brown sugar, the juice of 1/2 lemon and a pinch of red pepper flakes. Toss with 1 1/4 pounds halved Brussels sprouts on a baking sheet. Roast at 450 degrees F until tender, 18 to 24 minutes. Toss with torn cilantro.

BRUSSEL SPROUTS WITH BACON, LIME, AVOCADO, GARLIC

Steps:

• While you are slicing your brussels, cook the bacon until crispy in a large skillet. Remove from pan.
• Add a little olive oil to the pan (depending on how much bacon drippings were left over), and add your shredded brussels, garlic, and crushed red pepper.
• Cook for just a few minutes on medium heat, until brussels start to get tender.
• Mix in lime juice and crumble bacon into the sprouts. s&p to taste.
• Scoot your sprouts over to the side of the pan, and add avocado slices--just to quickly warm each side. You don't really want to stir them around into the sprouts or they will mash right in.
• When they are heated through, mix everything together and enjoy!

PAN ROASTED BRUSSELS SPROUTS WITH BACON

Steps:

• Cook bacon in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined plate, then roughly chop. In same pan with bacon fat, melt butter over high heat. Add onions and Brussels Sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes. Season with salt and pepper, to taste, and toss bacon back into pan. Serve immediately.

BRUSSELS SPROUTS WITH GARLIC AND BACON

Steps:

• Fill a large saucepan with water, add a pinch of salt, and bring to a boil. Add the Brussels sprouts and cook them for about 8 minutes. Remove the sprouts from the heat, drain, and then chill them in the refrigerator. Slice the sprouts in half when they have cooled.
• In a large skillet, cook the bacon over medium heat until it is done. Discard all but 2 tablespoons bacon fat and grease from the pan, leaving the 2 tablespoons in the pan. Add the garlic and cook for a few minutes over medium-low heat until fragrant. Add the sprouts and cook until heated through. Season the sprouts with kosher salt and fresh black pepper, to taste.

BRUSSELS SPROUTS WITH BACON AND PECANS

Steps:

• Wash and trim Brussels sprouts.
• With tip of knife, cut an X in base of each.
• Place Brussels sprouts in large saucepan; add just enough water to cover. Add salt. Bring to a boil over high heat.
• Reduce heat; simmer 8 to 10 minutes or until tender.
• Meanwhile, cook bacon until crisp in medium skillet.
• Remove bacon from skillet. Reserve 2 tablespoons bacon drippings in skillet; cool.
• Add flour to cooled drippings; cook and stir over medium-low heat until bubbly. Remove from heat.
• In small bowl, combine brown sugar, water, vinegar and mustard; mix well.
• Gradually stir into bacon drippings mixture.
• Drain Brussels sprouts; place in serving bowl.
• Add hot bacon dressing mixture; toss gently.
• Crumble bacon over Brussels sprouts.
• Sprinkle with pecans.
• If desired, add salt to taste.

BRUSSELS SPROUTS WITH BACON & GARLIC

Steps:

• Trim Brussels sprouts. Cut sprouts lengthwise in half; cut crosswise into thin slices. In a 6-qt. Dutch oven or stockpot, cook bacon over medium heat until crisp, stirring occasionally. Add garlic; cook 30 seconds longer. Remove with a slotted spoon; drain on paper towels., Add Brussels sprouts to bacon drippings; cook and stir until sprouts begin to brown lightly, 4-6 minutes. Stir in broth, salt and pepper; cook, covered, until Brussels sprouts are tender, 4-6 minutes longer. Stir in bacon mixture.