ROASTED BRUSSEL SPROUTS WITH MUSHROOMS & BACON
Make and share this Roasted Brussel Sprouts With Mushrooms & Bacon recipe from Food.com.
Provided by recipedude6
Categories Greens
Time 30m
Yield 3 cups, 3-4 serving(s)
Number Of Ingredients 6
Steps:
- 1. Trim sprouts and halve length wise. Quarter mushrooms.
- 2. Place cut sprouts and mushrooms in oven/microwave safe caserole dish. Add 3 TBSP water and microwave on high about 8 minutes (sprouts will start to get tender).
- 3. Carefully drain water from dish. Add oil, garlic, bacon, salt and pepper, mix and roast at 400 degrees for 20-25 minutes.
- 4. Serve immediately.
BRUSSELS SPROUTS AND MUSHROOMS RECIPE
The best brussels sprouts and mushrooms recipe - delicious, easy pan fried brussels sprouts with onion and mushrooms for a delicious holiday side dish even picky eaters will love!
Provided by Courtney O'Dell
Time 25m
Number Of Ingredients 8
Steps:
- In a large, heavy pan, melt butter until light and foamy.
- Add diced onion to pan and let soften and become fragrant, about 5 minutes.
- Add garlic and stir, let soften, about 1 minute.
- Stir in brussels, fresh cracked pepper, and mushrooms.
- Cook on medium high, stirring often, until brussels and mushrooms have browned and caramelized, about 10 minutes. Do not let burn.
- Pour in chicken stock and adobo seasonings, mix well.
- Turn heat to high and cook off stock, stirring to prevent burning, until stock has cooked off.
- Serve and enjoy!
Nutrition Facts : ServingSize 6
BRUSSELS SPROUTS WITH MUSHROOMS
My husband and I adore Brussels sprouts and usually just steam them served with butter.
Provided by MARILYN PERZIK
Categories Side Dish Vegetables Brussels Sprouts
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Cook Brussels sprouts in a pot of lightly salted boiling water for 15 minutes, or until fork-tender; strain through a colander, removing as much water as possible. Set aside.
- Melt butter in a large skillet over medium high heat. Cook and stir mushrooms until lightly browned. Toss Brussels sprouts with mushrooms, and sprinkle with parsley and lemon juice. Serve immediately.
Nutrition Facts : Calories 119.3 calories, Carbohydrate 7.3 g, Cholesterol 25.4 mg, Fat 10.1 g, Fiber 2.4 g, Protein 2.5 g, SaturatedFat 6.2 g, Sodium 471.5 mg, Sugar 3.1 g
BACON, BRUSSELS SPROUTS, AND MUSHROOM LINGUINE
I am always looking for new ways to use Brussels sprouts. People always claim they had Brussels sprouts once and hated them, but I have converted several people with this recipe. I think the bacon helps. For kids or people who claim to not like Brussels sprouts, try shredding them to tone down the flavor a bit.
Provided by Nicole Berger
Categories Main Dish Recipes Pasta
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain pasta, reserving 1/2 cup pasta water. Return pasta to the pot and toss with olive oil to coat.
- Place bacon in a large skillet and cook and stir until bacon begins to crisp, about 10 minutes. Drain and discard 1/2 the bacon fat, leaving bacon in the skillet; stir in rosemary.
- Stir mushrooms, salt, and black pepper into bacon mixture. Add Brussels sprouts; cook and stir until mushrooms and sprouts are heated through, 1 to 2 minutes. Pour reserved pasta water into bacon mixture; add linguine and Parmesan cheese and toss vegetables with pasta until thoroughly mixed and heated through, about 2 minutes. Season with salt and pepper.
Nutrition Facts : Calories 557.1 calories, Carbohydrate 69 g, Cholesterol 33.2 mg, Fat 18.9 g, Fiber 9.4 g, Protein 30.5 g, SaturatedFat 5.6 g, Sodium 777.6 mg, Sugar 5.1 g
BRUSSELS SPROUTS WITH BACON
Rachael Ray pairs Brussels sprouts with bacon in this simple but tasty recipe from 30 Minute Meals on Food Network.
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
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.
ANGEL HAIR WITH BACON, BRUSSELS SPROUTS, AND MUSHROOMS RECIPE - (4.4/5)
Provided by Valarie
Number Of Ingredients 12
Steps:
- step 1 ingredients Salt instructions Place a large pot of Salted water over high heat and bring it to a boil. step 2 ingredients 1/2 pound thick sliced Bacon; cut in to Lardons Olive Oil; for drizzling 1 sprig of Rosemary 1 pound Angel Hair Pasta instructions Place a large sauté pan over medium high heat. When the pan is hot, add the Bacon with a drizzle of Olive Oil and toss in the Rosemary. Cook, stirring occasionally until the Bacon begins to get crispy. In the meantime, cook your Pasta, stirring occasionally for 3 minutes. step 3 ingredients 2 cups Crimini Mushrooms; sliced Salt Freshly Ground Black Pepper 1 sprig of Rosemary 1 cup Pasta Water; reserved 1/2 cup Parmesan Cheese; freshly grated instructions When the Bacon is crisp, add Mushrooms with a pinch of Salt and some Freshly Ground Black Pepper. Cook for another minute then add the Brussels Sprouts. Next add the Rosemary, followed by 1 cup of the pasta water. Scrape the bottom of the pan to get any brown bits off then drain your pasta and add it to the pan. Toss to combine everything and finish with a pinch of Salt and some Freshly Ground Black Pepper, the Parmesan Cheese and a good drizzle of Olive Oil. print recipe
BRUSSEL SPROUTS WITH MUSHROOMS AND BACON
One day I walked in Nannies kitchen and smelled bacon and onions cooking I ask her what she was cooking and she said baby cabbage (that's what she called them). She said "pull up a chair and sit a spell this will be done dreckly and you can try a bite". It was the best bite I ever had, the bacon and mushrooms all in there was...
Provided by Janet Crow
Categories Vegetables
Time 30m
Number Of Ingredients 7
Steps:
- 1. In a skillet, fry up the chopped bacon until crispy and remove the bacon to a paper towel lined plate, retaining the bacon grease in the skillet. Add the onions and mushrooms to the pan and cook over med. high heat for 3-4 minutes, just enough to soften the veggies. Remove them to a plate and add the butter to the pan.
- 2. Once melted add in the sliced brussel sprouts and reduce the heat to medium. Season with the house seasoning and salt to taste. Cook them, stirring often, until they are tender and begin to brown around the edges, about 7-8 minutes. Add the bacon, onions and mushrooms back to the pan to warm through, tossing to combine, just before serving.
ROASTED MUSHROOMS, BRUSSELS SPROUTS AND BACON HASH
Mushrooms and Brussels Sprouts are both so earthy naturally they pair well together. This hash is great for breakfast, brunch or brinner (breakfast for dinner). It so simple to prepare it's almost a non-recipe. Recipe courtesy of Paula Jones of bell'alimento.
Provided by Paula Jones of bell'alimento
Categories Breakfast
Time 20m
Number Of Ingredients 9
Steps:
- Into a large saute pan add oil and butter. Heat over medium heat. Add mushrooms and garlic. Season with salt and pepper. Cook until mushrooms have softened.
- Add Brussels sprouts. Season with salt and pepper. Cook until Brussels sprouts have softened.
- Finish with drizzle of lemon infused olive oil and garnish with crumbled bacon.
- Top with optional sunny side up egg.
GRILLED BRUSSELS SPROUTS AND BACON
This festive side dish is the perfect excuse to use your grill in the middle of winter.
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat a grill for cooking over medium heat. Lightly oil the grill grates.
- Place the Brussels sprouts in a large bowl. Drizzle with olive oil to coat and sprinkle with salt and pepper, then scatter the bacon pieces on top. Cover tightly with plastic wrap; make a small slit in the center with the tip of a paring knife to vent excess steam. Microwave on high, 4 minutes; toss, re-cover, and cook until the sprouts are mostly tender with a little bit of resistance when pierced with a paring knife, 3 to 4 minutes more.
- When cool enough to handle, thread the sprouts through the skewers with single bacon pieces between them, leaving a little space between each piece. (There will be more sprouts than bacon.) Place the skewers on the grill. Cover and cook, 5 minutes, then flip and cook, covered, until the sprouts are lightly charred and tender and the bacon is browned and crisp at the edges, 5 to 6 minutes more.
- Meanwhile, whisk together the red wine vinegar, mustard, honey, garlic, 1 teaspoon salt and 1/4 teaspoon ground black pepper in a bowl large enough to hold all the Brussels sprouts. Still whisking, drizzle in 1/3 cup of olive oil.
- Remove the skewers from the grill and remove the sprouts and bacon from the skewers while still hot; add to the large bowl of vinaigrette. Add half of the chopped hazelnuts. Toss gently to coat. Transfer to a serving plate and sprinkle with remaining hazelnuts and parsley leaves. Serve warm or at room temperature.
BACON-MUSHROOM BRUSSELS SPROUTS
I discovered this recipe while watching a cooking show some years ago. The first time I served it, my guests raved and were surprised when I told them it was brussels sprouts. -Tangee Zayas-Thaler Silver Lake, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2-3 servings.
Number Of Ingredients 7
Steps:
- Place brussels sprouts in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes or until crisp-tender. Drain and keep warm., In a skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Saute onion and mushrooms in the drippings for 3-5 minutes or until tender., Add the broth, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until broth is reduced by half. Stir in brussels sprouts and bacon.
Nutrition Facts : Calories 166 calories, Fat 13g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 456mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.
BRUSSEL SPROUTS WITH BACON AND MUSHROOMS
Pan-seared Brussel sprouts with bacon, mushrooms, shallots, butter and garlic are a perfect side dish for your holiday dinner or any other meal!
Provided by JB @ The Grateful Girl Cooks!
Categories Side Dish Vegetables
Time 20m
Number Of Ingredients 9
Steps:
- Add chopped bacon to medium skillet. Cook on medium heat until about 1/2 way done. (do not drain bacon drippings).
- Add brussel sprouts that have been cut in half (and de-stemmed). Continue to pan-sear brussel sprouts in bacon drippings for a couple minutes (add a tiny bit of olive oil to skillet only if necessary). Lightly season brussel sprouts with salt and pepper.
- Continue cooking until brussel sprouts begin to soften (3-4 minutes), flipping over half way through cooking. Add 3 Tablespoons water to skillet; cook until water has cooked away.
- Add sliced mushrooms and shallots to skillet. Continue cooking until mushrooms are done and cooked through (approx. 3-4 minutes). Add minced garlic; cook for additional minute. At this point, brussel sprouts and mushrooms should be cooked through. Add butter, and stir until butter has melted and coated veggies. (Note: Butter is completely optional, but adds good flavor)
- Remove pan from heat, season with additional salt and pepper (if needed), then serve.
Nutrition Facts : ServingSize 1 serving, Calories 144 kcal, Carbohydrate 10 g, Protein 6 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 17 mg, Sodium 164 mg, Fiber 4 g, Sugar 2 g
BACON-MUSHROOM BRUSSELS SPROUTS
Make and share this Bacon-Mushroom Brussels Sprouts recipe from Food.com.
Provided by bmcnichol
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place brussels sprouts in a saucepan and cover with water.
- Bring to a boil and reduce heat.
- Cover and simmer for 8 minutes or until crisp-tender.
- Drain and keep warm.
- In a skillet, cook bacon over medium heat until crisp.
- Remove to paper towels and drain, reserving 2 tablespoons drippings.
- Saute onion and mushrooms in the drippings for 3-5 minutes or until tender.
- Add the broth, salt and pepper and bring to a boil.
- Reduce heat, simmer, uncovered, for 3-4 minutes or until broth is reduced by half.
- Stir in brussels sprouts and bacon.
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- Prepare grill for medium-high heat. Toss brussels sprouts and oil in a medium bowl; season with salt and pepper. Transfer brussels sprouts to a grill basket and grill, tossing occasionally, until tender and lightly charred, 5–8 minutes. (Alternatively, cook brussels sprouts in a large grill pan or skillet over medium-high heat, 5–8 minutes.)
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- Add the olive oil, butter, mushrooms, onions, salt, and ground black pepper to a heavy-bottomed frying pan or skillet. Over medium heat, cook the mushrooms and onions until the mushrooms have browned -about 15 minutes.
- Next, add the dried thyme, garlic, sprouts, mustard, and the summer savoury. Stir to combine with the mushrooms. Allow the sprouts to sear and caramelize - about 15 minutes.
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Estimated Reading Time 5 mins
- Prep Sprouts: Preheat oven to 425°F (220°C). Trim the tough bottom of the sprouts and cut in half, removing any damaged outer leaves. Spread onto half of a baking sheet, drizzle with 1 Tbsp of oil, and toss to evenly coat.
- Prep Mushrooms: In a medium bowl combine remaining oil, soy, liquid smoke, maple, and spices. Tear mushrooms into rough chunks, then mix with the marinade. Spread mushrooms in a single layer onto the other half of the baking sheet (use a second baking sheet if you can't get them in a single layer - they need space to crisp up!)
- Bake: For 20 to 25 minutes, flipping everything after 15 minutes, until sprouts are caramelized and mushroom "bacon" is crispy at the edges. Mix everything together and serve warm.
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- Bring a large pot of water to a boil. If sprouts are very small, cut in half; otherwise cut into quarters. Cook the sprouts until barely tender, 3 to 5 minutes. Drain.
- Meanwhile, cook bacon in a large heavy skillet over medium heat, stirring, until brown but not crisp, 3 to 6 minutes. Remove with a slotted spoon to drain on a paper towel. Pour out all but about 1 tablespoon bacon fat from the pan.
- Add oil to the pan and heat over medium heat. Add onion and cook, stirring often, until soft but not browned, reducing the heat if necessary, about 4 minutes. Stir in thyme (or savory) sprigs, salt and pepper. Increase heat to medium-high, add the Brussels sprouts, and cook, tossing or stirring occasionally, until tender and warmed through, about 3 minutes. Remove the herb sprigs. Add the bacon, thyme (or savory) leaves and lemon juice, if using, and toss.
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- While the brussels sprouts are cooking, cook the bacon in a large skillet. Remove the bacon to a paper towel-lined plate. Drain off all but about a tablespoon of bacon fat and reserve it.
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- Once they are all in the ice water, let them stay in the ice water for about 10 minutes, until they are completely chilled, all the way through. Remove them and drain them, so they are dry.
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