BRUSSELS SPROUT, APPLE, AND BACON HASH
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h5m
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Toss brussels sprouts and onions with just enough oil to coat; season with salt and pepper. Spread vegetables in a single layer on a rimmed baking sheet. Fill center of apple with butter, and add to baking sheet. Roast until tender when pierced with a fork, about 30 minutes for the apple, 40 to 45 minutes for the vegetables.
- Meanwhile, cook bacon in a large, heavy skillet over medium heat until fat renders and bacon begins to crisp, about 12 minutes. Pour off most fat, leaving behind enough to coat bottom of pan.
- When onion and apple are cool enough to handle, cut into pieces about the size of brussels sprouts. Add onion, apple, and brussels sprouts to skillet, and cook over medium heat, stirring occasionally, until heated through, about 15 minutes.
BRILLIANT BRUSSELS
I know sprouts can be divisive, but this recipe is so delicious. Chestnuts give it a holiday vibe. If there's anyone roasting them in your town, buy theirs! You can do this on the day, or on Christmas Eve.
Provided by Jamie Oliver
Categories Sides Jamie Magazine Vegetables Christmas British Vegetable sides
Time 55m
Yield 12
Number Of Ingredients 7
Steps:
- Peel and chop the onions, then pick and finely chop the sage leaves.
- Place a large pan on a high heat to get nice and hot. Slice the bacon into chunky strips and put in the pan with a drizzle of oil, then immediately turn the heat down to medium. Fry for a few minutes, or until lightly golden, then crumble in the chestnuts.
- Fry for about 5 minutes, or until deep golden, then add the onions and sage. Turn the heat down to low and cook slowly for about 30 minutes, stirring occasionally.
- Meanwhile, trim the Brussels and peel away any tatty outer leaves, halving any larger ones through the core and keeping the smaller ones whole.
- Place the Brussels in a large saucepan over a high heat for a couple of minutes, then, once the pan is nice and hot, cover with boiling salted water.
- Boil for 5 minutes, or until just tender but with a little bite. Taste to check - they should be slightly undercooked.
- Drain the Brussels, then stir through the chestnut mixture, scraping up any lovely sticky bits from the bottom of the pan.
- Add the butter and season to perfection, then serve right away, or cover and store in the fridge, reheating in the pan when needed.
Nutrition Facts : Calories 126 calories, Fat 6.8 g fat, SaturatedFat 2.7 g saturated fat, Protein 4.8 g protein, Carbohydrate 12 g carbohydrate, Sugar 5.5 g sugar, Sodium 0.4 g salt, Fiber 4.5 g fibre
BEST-EVER BRUSSELS SPROUTS
Celebrate the humble sprout with this insanely delicious recipe. Crisp cubes of apple provide beautiful sweetness, while sausage - and Worcestershire sauce (my secret ingredient) - gives a contrasting savoury kick. Serve straight from the pan or make ahead and crisp it all up in the oven on the big day - both ways work!
Provided by Jamie Oliver
Categories Mains Vegetables Christmas Sunday lunch
Time 30m
Yield 6 as a side
Number Of Ingredients 7
Steps:
- 1. Trim the Brussels and peel away any tatty outer leaves, halving any larger ones and keeping the smaller ones whole. Cook in a large pan of boiling salted water for 5 minutes, then drain and leave to steam dry.
- 2. Melt the butter in a large frying pan on a medium-low heat. Pick and add half the sage leaves, cook for 3 minutes, or until crispy, then tip into a small bowl. 3. Place the pan back on the heat and squeeze the sausage meat from the skins directly into the pan, breaking it up with the back of a spoon. Cook for 3 to 5 minutes, until golden and crispy, while you peel and finely slice the onion, and pick and finely chop the remaining sage. 4. Add the onion and chopped sage to the pan and cook for 5 minutes on a medium-high heat, or until the onions have softened, stirring occasionally. 5. Peel and core the apple, then finely dice. Tip into the pan, and add the sprouts too, then add the Worcestershire sauce and toss until hot through. 6. Transfer to a serving platter, scatter over the crispy sage leaves, and dig in! Tip: For a veggie-friendly version, swap the sausages for chopped chestnuts, and use anchovy-free Worcestershire sauce.
Nutrition Facts : Calories 158 calories, Fat 8.7 g fat, SaturatedFat 3.6 g saturated fat, Protein 8.5 g protein, Carbohydrate 12 g carbohydrate, Sugar 8.9 g sugar, Sodium .4 g salt, Fiber 1 g fibre
BRUSSELS SPROUT HASH
I was treated to this dish by a St. Louis caterer, Patty Long Catering, and found a similar recipe online, which I modified to my liking. I hope you will modify yours. I used a food processor to make this a quick and easy side dish.
Provided by Pat
Categories Side Dish Vegetables Brussels Sprouts
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Melt honey-flavored butter in a large skillet over medium-high heat; saute onion in butter until golden and glazed, 5 to 7 minutes.
- Add Brussels sprouts to the skillet; season with salt and pepper. Saute sprouts until crisp-tender, 5 to 7 minutes. Remove skillet from heat, drizzle wine over the sprouts, and toss to coat.
Nutrition Facts : Calories 151.7 calories, Carbohydrate 16.9 g, Cholesterol 15 mg, Fat 8.4 g, Fiber 4.7 g, Protein 4.1 g, SaturatedFat 4.1 g, Sodium 109.2 mg, Sugar 6.4 g
BACON AND BRUSSELS SPROUTS HASH - TYLER FLORENCE
Make and share this Bacon and Brussels Sprouts Hash - Tyler Florence recipe from Food.com.
Provided by DrGaellon
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pour oil into a skillet over medium-high heat. When shimmering, add bacon and thyme. Stir occasionally until bacon is crispy; remove to a paper-towel-lined plate.
- Add Brussels sprouts, potatoes and pearl onions to bacon drippings. Season with salt and pepper. Stir occasionally until golden-brown.
- Add chicken stock and cook 3-5 minutes until vegetables are tender and liquid is nearly evaporated. Add balsamic vinegar, parsley and reserved bacon bits. Stir well and serve.
Nutrition Facts : Calories 257.9, Fat 14.5, SaturatedFat 4.1, Cholesterol 16.3, Sodium 259.8, Carbohydrate 25.7, Fiber 5.2, Sugar 3.4, Protein 7.7
BRUSSELS SPROUT HASH
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Thaw 1 cup frozen pearl onions and cook in a skillet with butter and honey until golden and glazed. Add 1 1/2 pounds thinly sliced brussels sprouts, season with salt and pepper and cook until crisp-tender. Finish with a splash of chicken broth or white wine and a drizzle of honey.
- Per Serving: Calories: 147; Total Fat: 3.5 grams; Saturated Fat: 2 grams; Protein: 7 grams; Total carbohydrates: 27 grams; Sugar: 10 grams; Fiber: 6.5 grams; Cholesterol: 8 milligrams; Sodium: 177 milligrams
BRUSSELS SPROUT AND BACON HASH
Steps:
- In a large skillet, cook the bacon over medium-high heat until crispy, 6 to 8 minutes. Transfer to a plate to cool slightly. Pour off most of the bacon fat into a heat-safe bowl, leaving a thin layer of fat in the skillet.
- Return the skillet to medium-high heat and cook the onions until translucent, 5 to 7 minutes; season with salt. Add the Brussels sprouts and cook, stirring occasionally, until browned and tender, another 7 to 10 minutes, adding more bacon fat if the pan seems dry. Coarsely chop the bacon and then stir it into the Brussels sprouts. Add salt and pepper to taste. Finish with the lemon juice and serve with hot sauce if desired.
BACON AND BRUSSELS SPROUT HASH
Provided by Tyler Florence
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Set a large saute pan over medium heat and add a 2 count of olive oil. Cut bacon into long strips and add to pan together with thyme. Cook for 5 to 7 minutes to render the fat then strain and set aside. Add Brussels sprouts, potatoes and pearl onions. Season with salt and pepper and cook until slightly browned. Add chicken stock and steam for 3 to5 minutes until liquid has evaporated and vegetables are tender. Add balsamic vinegar and toss to coat. Cook until balsamic has reduced then fold in fresh parsley and bacon.
BACON AND BRUSSELS SPROUT HASH
Provided by Tyler Florence
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Set a large saute pan over medium heat and add a 2 count of olive oil. Cut bacon into long strips and add to pan together with thyme. Cook for 5 to 7 minutes to render the fat then strain and set aside. Discard half the fat in the pan then add Brussels sprouts, potatoes and pearl onions. Season with salt and pepper and cook until slightly browned. Add chicken stock and steam for 3 to 5 minutes until liquid has evaporated and vegetables are tender. Add balsamic vinegar and toss to coat. Cook until balsamic has reduced then fold in fresh parsley and bacon.
Nutrition Facts : Calories 147 calorie, Fat 3.5 grams, SaturatedFat 2 grams, Cholesterol 8 milligrams, Sodium 177 milligrams, Carbohydrate 27 grams, Fiber 6.5 grams, Protein 7 grams, Sugar 10 grams
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