QUICK BRUSSELS AND BACON
This very quick and flavorful side dish is easy for everyday dinner, but nice enough to serve for Thanksgiving!
Provided by MARNZ01
Categories Side Dish Vegetables Brussels Sprouts
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- Cook the bacon in a large skillet over medium-high heat until crisp; drain on paper towels and crumble.
- Heat the olive oil in a large skillet over medium-high heat. Cook and stir the onion in the oil until soft; stir in the bacon and cook until bacon is heated through. Add the Brussels sprouts; cook and stir until the sprouts are browned, 7 to 10 minutes.
Nutrition Facts : Calories 188.7 calories, Carbohydrate 11.2 g, Cholesterol 19 mg, Fat 14 g, Fiber 3.1 g, Protein 6.4 g, SaturatedFat 4.4 g, Sodium 255.2 mg, Sugar 2.5 g
BRUSSELS SPROUTS WITH BACON DRESSING
This creative uncooked Brussels sprouts recipe has a great contrast between the raw, crunchy vegetable and the rich, smoky bacon dressing.
Provided by Chef John
Categories Side Dish Vegetables Brussels Sprouts
Time 24m
Yield 4
Number Of Ingredients 8
Steps:
- Slice each Brussels sprout in half, cut each half into into strips, and discard the cores. Transfer to a large bowl.
- Heat vegetable oil in a skillet over medium heat. Cook and stir bacon until browned and crisp, 8 to 10 minutes. Stir in cider vinegar, lemon juice, and brown sugar. Season with salt, black pepper, and cayenne pepper to taste. Increase heat to high and boil for 1 minute.
- Pour hot bacon mixture over the bowl of Brussels sprouts and toss to coat completely. Season with salt and black pepper to taste.
Nutrition Facts : Calories 171.3 calories, Carbohydrate 19.7 g, Cholesterol 10.2 mg, Fat 7.7 g, Fiber 5.4 g, Protein 8.2 g, SaturatedFat 1.9 g, Sodium 290.8 mg, Sugar 9.8 g
BRUSSELS SPROUT SLAW WITH HONEY-MUSTARD DRESSING
This sweet-and-savory Brussels sprout slaw is the ultimate prep-ahead dish. In fact, we really recommend making it a day ahead, and not just because it'll free up some time: A day of rest in the fridge results in more tender Brussels sprouts that are infused with flavor. Honey and Dijon mustard dressing sweetens and adds multi-dimensional character to these compact members of the cabbage family, creating a modern slaw that shines, especially when topped with savory bacon and toasty walnuts.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 8h30m
Yield 8
Number Of Ingredients 12
Steps:
- In large bowl, mix oil, honey, mustard, lemon juice, salt, pepper and garlic. Stir in Brussels sprouts, apple and onions.
- Cover and refrigerate at least 8 hours but no longer than 24 hours. Top with bacon and walnuts.
Nutrition Facts : Calories 190, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, ServingSize About 1/2 Cup, Sodium 410 mg, Sugar 12 g, TransFat 0 g
BRUSSELS SPROUTS AND BACON RECIPE
This Brussels sprouts and bacon recipe is a super delicious 2-ingredient side dish that the whole family will love. It's easy and fast.
Provided by Natasha Bull
Categories Side Dish
Time 30m
Number Of Ingredients 3
Steps:
- Fry the bacon in a skillet over medium-high heat until crispy.
- Take the bacon out of the pan (set aside until needed) and leave the grease in there.
- Add the Brussels sprouts to the pan, stir them until they're nicely coated in the bacon grease, and cover the pan with a lid. Reduce the heat to medium-low. Cook for 5 minutes.
- Add the bacon back into the pan. Cook, uncovered, for a few more minutes or until the Brussels sprouts are as tender and/or browned as you want. You can cover the pan again if you wish (especially if you want the Brussels to be super soft); just keep an eye on them so they don't scorch.
- Season with salt & pepper if needed. Serve immediately.
Nutrition Facts : Calories 285 kcal, Carbohydrate 11 g, Protein 11 g, Fat 23 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 37 mg, Sodium 404 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
ROASTED BRUSSELS SPROUTS AND CAULIFLOWER WITH BACON DRESSING
Roasted Brussels sprouts feature in this vinaigrette tossed side dish packed with cauliflower and bacon - a distinctive meal.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h20m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 450°F. In large roasting pan, toss Brussels sprouts, cauliflower, 1/4 cup oil and the sugar. Spread vegetables in single layer.
- Roast uncovered 45 to 48 minutes, stirring after 30 minutes, until vegetables are tender and browned.
- Meanwhile, in 12-inch skillet, cook bacon over medium-high heat 15 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Transfer 2 tablespoons bacon drippings to small bowl; stir in vinegar, 1 tablespoon oil, the garlic, salt and pepper.
- Drizzle vinaigrette over roasted vegetables. Add bacon, olives, parsley, and thyme; toss to coat.
Nutrition Facts : Calories 194, Carbohydrate 12 g, Fat 2, Fiber 4 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 578 mg
PAN ROASTED BRUSSELS SPROUTS WITH BACON
Sunny Anderson's Pan-Roasted Brussels Sprouts with Bacon recipe takes the bitter green vegetable to salty-sweet heights, and you need only four ingredients.
Provided by Sunny Anderson
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 5
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 EASY HOT BACON DRESSING
We see how this recipe can transform Brussels sprouts haters. The bacon dressing adds an array of delicious flavor. From the smoky bacon to the tangy vinegar and a hint of sweetness from the brown sugar, this easy side dish pleases the taste buds. It takes Brussels sprouts to the next level.
Provided by Natalie Houghtby-Haddon
Categories Other Salads
Time 15m
Number Of Ingredients 10
Steps:
- 1. Steam Brussels sprouts in microwave for about 1 minute less than the package instructions.
- 2. Meanwhile, heat large frying pan, add olive oil and heat. Add bacon and crisp up.
- 3. Add onions, celery salt, and dill seed. Stir until heated through and some of the water has steamed off. (This will de-crisp the bacon)
- 4. Add apple cider vinegar (or other vinegar of your choice) and the brown sugar. Stir until all ingredients are combined and bubbly.
- 5. Add Brussels sprouts and stir thoroughly to cover. Serve and enjoy!
BRUSSEL SPROUTS WITH BACON
Brussel Sprouts with bacon and ranch all roasted and covered in parmesan cheese is the side dish you'll want to make for every dinner!
Provided by Jill
Categories Side Dish
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F.
- Add prepared brussel sprouts to a large mixing bowl and toss with the seasoning, olive oil, garlic paste, paprika, and chopped bacon until evenly coated.
- Spread the brussel sprouts out evenly on a large rimmed baking and bake for 25 to 30 minutes, they will begin to look slightly charred when they are done.
- Remove from the oven and sprinkles with Parmesan cheese and drizzle with ranch dressing before serving.
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.
More about "brussels sprouts with bacon dressing food"
ROASTED BRUSSELS SPROUTS WITH BACON | HIDDEN VALLEY® RANCH
From hiddenvalley.com
5/5 Category SidesServings 4-6Total Time 45 mins
- Trim the ends of the Brussels sprouts and remove any tough or old outer leaves. Cut in half lengthwise.
- Toss the Brussels sprouts with the oil and the seasoning mix until well coated. Spread evenly on a baking sheet. Sprinkle the bacon over the Brussels sprouts.
- Roast for 30 minutes, tossing every ten minutes so that the sprouts and bacon cook evenly. Serve immediately.
BEST BACON RANCH BRUSSELS RECIPE - HOW TO MAKE ... - DELISH
From delish.com
Reviews 6Calories 100 per servingCategory Appetizers, Side Dish, Snack
- Preheat oven to 425°. On a large baking sheet, toss brussels sprouts with olive oil, garlic, oregano and paprika then season with salt and pepper.
BRUSSELS SPROUTS BACON SALAD - DAMN DELICIOUS
From damndelicious.net
5/5 (1)Estimated Reading Time 1 minServings 4
BRUSSELS SPROUTS WITH WARM BACON DRESSING AND THE …
From foodwishes.blogspot.com
Author Chef John
10 BEST CARAMELIZED BRUSSEL SPROUTS WITH BACON RECIPES ...
From yummly.com
BRUSSELS SPROUTS SALAD WITH WARM BACON DRESSING - ROBUST ...
From robustrecipes.com
Cuisine Gluten FreeEstimated Reading Time 6 minsCategory SaladsTotal Time 30 mins
- See notes for a short cut. Place the eggs in a small pot with a tight fitting lid. Cover the eggs with cold water, cover the pot with a lid. Bring to a boil. Once the water has come to a roiling boil turn off the heat and let the eggs sit, covered, for exactly 10 minutes. Drain the eggs and rinse under cold water. Once they are cool enough to handle peel them and set aside.
- While the eggs are boiling start cooking the bacon. Heat up a large skillet over medium high heat. Heat up the oil and add the bacon strips. Cook the bacon for 5 to 8 minutes per side. I like the bacon to be crispy, cook for less time if you want a more chewy bacon. You will know the bacon is ready to flip when it releases easily from the pan. Once cooked drain the bacon on a plate lined with paper towels, reserve the bacon grease for the dressing. Once the bacon is cool enough to handle crumble it with your fingers.
- Turn the skillet down to low heat. You want about 3 tablespoons to 1/4 cup of bacon grease in the pan, if you have too much you can spoon a little out. To the bacon grease add the garlic, saute for 30 seconds then add the red wine vinegar. Use your wooden spoon to scrape up any stuck on bits from the pan. Whisk in the honey, Dijon mustard, salt and pepper, and red pepper flakes. The dressing should thicken up. Carefully taste and adjust seasonings as needed.
- To the warm bacon dressing add the shredded Brussels sprouts and toss to coat in the dressing. Allow them to warm up and slightly wilt for about 3 minutes. Stir in the freshly grated nutmeg (optional). Remove from the heat.
BRUSSELS SPROUTS AND KALE SALAD WITH MAPLE BACON ...
From stemandspoon.com
5/5 (1)Total Time 30 minsCategory SaladsCalories 321 per serving
- Heat a large skillet over medium. When hot, add the bacon pieces to the pan and cook the bacon until crisp, about 4 minutes per side. Set the cooked pieces of bacon aside, on a paper towel-lined plate to cool. When they've cooled enough to handle, chop them into bite-sized pieces. Do not discard the bacon grease in the pan- you will need it later.
- While the bacon is cooking, prep the fennel. Preheat the oven to 425°F. Cut the stalk of the fennel (reserve the fronds) and cut the base off the bulb of fennel. Slice it vertically, then slice those pieces in half (vertically) to get thin strips. Place them on a baking sheet, rub 2 tbsp olive oil over them, sprinkle with salt and pepper and roast for 15-20 minutes, or until the edges brown slightly.
- While the fennel roasts, prepare the rest of the salad. Shred the Brussels sprouts and cut the kale (see recipe notes for how-tos). Toss the kale and shredded sprouts into a large mixing bowl and drizzle the remaining 1 tablespoon olive oil over the greens. Massage the kale/Brussels mixture for 1-2 minutes to soften the leaves. Place them in a serving bowl or on a platter.
- Add the roasted fennel to the bed of greens. Top it with the walnuts, pomegranate, bacon pieces and fennel fronds.
BACON AND BRUSSEL SPROUT SALAD RECIPE - PINCH OF YUM
From pinchofyum.com
4.7/5 (31)Total Time 45 minsCategory DinnerCalories 235 per serving
- Squeeze the juice of the lemon and orange into a large bowl with the shallots. Pour the oil into the bowl in a steady stream, whisking to form an emulsion (it should appear more creamy and less transparent). Season generously with salt and pepper. Refrigerate until ready to use.
- Using a mandoline, shave the brussel sprouts (not including the stems) into thin slices to make a shredded/slaw texture. I rinsed and dried mine again after shaving them just to be sure they were totally clean.
- Place the almonds in a food processor and pulse until chopped coarsely. Add 3/4 of the almonds, cheese, and bacon to the shredded brussel sprouts; toss to combine. When ready to serve, toss with the dressing and sprinkle remaining almonds, cheese, and bacon over the top. If needed, add a few more tablespoons of olive oil and toss.
SHREDDED BRUSSELS SPROUTS WITH HOT BACON DRESSING ...
From weightwatchers.com
Servings 12Total Time 30 minsCategory Dinner
- Thinly slice Brussels sprouts with a sharp knife, or with a mandoline. (If you’re using a knife, cut each sprout in half, then lay it flat side down on a cutting board so it doesn’t wobble as you're cutting it into thin slices.) Transfer shredded sprouts to a large bowl.
- Cook bacon in a large nonstick skillet over medium heat until crisp, about 10 minutes. Turn off heat; stir vinegar, mustard and pepper into pan. Pour bacon dressing over sprouts; stir to combine. Season with salt (optional – will vary depending on the saltiness of your bacon); serve immediately.
SHREDDED BRUSSELS SPROUTS WITH HOT BACON DRESSING ...
From weightwatchers.com
Servings 12Total Time 30 mins
- Thinly slice Brussels sprouts with a sharp knife, or with a mandoline. (If you’re using a knife, cut each sprout in half, then lay it flat side down on a cutting board so it doesn’t wobble as you're cutting it into thin slices.) Transfer shredded sprouts to a large bowl.
- Cook bacon in a large nonstick skillet over medium heat until crisp, about 10 minutes. Turn off heat; stir vinegar, mustard and pepper into pan. Pour bacon dressing over sprouts; stir to combine. Season with salt (optional – will vary depending on the saltiness of your bacon); serve immediately.
ROASTED BRUSSELS SPROUTS AND SQUASH WITH CRISPY BACON DRESSING
From flavcity.com
3.8/5 (81)Category Side Dish
- Pre-heat oven to 425 degrees F with two sheet trays inside. Slice a small piece off the ends of the sprouts and then slice them in half. Add sprouts to a bowl and season them with 1 tablespoon of oil, just under 1 teaspoon of salt, a few cracks of pepper, and mix well. Carefully cut the squash in half from top to bottom(no need to peel) and use a spoon to scoop out the seeds. I like to use a rolling pin to safely tap my knife through the squash. Cut the squash into 1/4 half moons and place them in a bowl and season them with 1 tablespoon of oil, 1/2 teaspoon of salt, a few cracks of pepper, and mix well.
- Carefully remove the hot sheets trays from the oven a place the sprouts on one pan and the squash on the other, making sure everything is in one single layer. Roast in the oven for 25 minutes and then remove the squash. Keep cooking the sprouts until they are slightly charred, about 5-10 more minutes. Once the sprouts are done remove from oven and set the oven to broil. Place the squash 8-10 inches from broiler and cook until slightly charred on both sides, flipping as needed. Remove and set aside.
- While the veggies are roasting, cut the bacon slices into small bite size pieces. Add the bacon to a medium size pan and place it over medium heat. Cook the bacon until most all the fat has rendered out and the bacon looks like it's getting crispy, about 8-10 minutes. Add the onions, garlic, walnuts, 1/4 teaspoon salt, a few cracks of pepper, and cook another 5 minutes. Lower the heat to medium-low and add the vinegar, maple syrup, mustard, and mix well. Taste for seasoning, you may need more vinegar or maple syrup. Turn the heat off the pan.
- Add the cooked sprouts and squash to a large bowl and pour over the bacon fat dressing along with 1 tablespoon of parsley. Mix very well and check for seasoning. Plate the side dish family style and garnish with more parsley, Enjoy!
BRUSSELS SPROUTS SALAD WITH HOT BACON DRESSING RECIPE - 0 ...
From myrecipes.com
Servings 6Total Time 1 hr
- Remove and discard stem ends from Brussels sprouts; peel leaves, and place in a large bowl. Add apple slices.
- Place bacon in a single layer in a large cold skillet. Cook bacon over medium heat 4 to 5 minutes on each side or until crisp. Remove bacon, reserving drippings in skillet. Add cooked bacon to Brussels sprouts mixture.
- Add vinegar to skillet, and bring to a boil over medium heat, stirring to loosen browned bits from bottom of skillet. Boil 1 minute or until reduced to about 1/3 cup, stirring occasionally.
- Stir in mustard and next 4 ingredients. Add oil in a slow steady stream, stirring constantly, until blended. Remove from heat, and stir in lemon juice and sugar. Pour hot dressing over Brussels sprouts mixture; toss. Season to taste with salt and pepper; serve immediately.
BRUSSELS SPROUTS SLAW WITH BACON VINAIGRETTE - RECIPES
From more.ctv.ca
Servings 8Total Time 30 minsCategory Side Dish
- In medium pan over medium-high heat fry bacon, stirring frequently, until crisp, about 5-7 minutes.
- Remove from heat. Using slotted spoon move bacon to paper towel-lined plate. Let pan cool for 5 minutes.
- Scrape contents of pan into large bowl; add Brussels sprouts, radicchio, walnuts, onion, and dill.
BACON AND BRUSSELS SPROUT SALAD RECIPE - PINCH OF YUM
From pinchofyum.com
4.6/5 (26)Calories 288 per servingCategory Side Dish
- Combine the lemon juice, orange juice, apple cider, and shallots in a small bowl. Add the olive oil in a steady stream and whisk for a minute or two, until it becomes creamy-looking.
- Slice the brussels sprouts with a mandoline, taking care of your fingers! and slicing them as thin as possible. This works best when you hold the stem, slice from the top, and stop with a little bit left at the bottom, discarding the remaining bottom stem part since it’s not very leafy anyway. The thinner the shreds, the better the salad! Toss the shreds and loosen them with your fingers to they separate and fluff a little bit.
- Toss the brussels sprouts, almonds, bacon, cheese, and dressing together. Serve immediately or within a few hours of tossing.
BRUSSELS SPROUTS SALAD WITH WARM BACON VINAIGRETTE RECIPE ...
From myrecipes.com
4.5/5 (8)Calories 116 per servingServings 8
- With food processor on, drop Brussels sprouts through the food chute of food processor fitted with the slicer attachment. Transfer Brussels sprouts to a bowl.
- Heat a large nonstick skillet over medium-high heat. Add bacon to pan; cook 5 minutes or until crisp, turning occasionally. Remove bacon from pan, reserving 2 tablespoons drippings in pan; set bacon aside. Reduce heat to medium-low; add vinegar and next 4 ingredients (through pepper), stirring well to combine. Add Brussels sprouts; cook 1 minute, stirring to coat. Cover and cook 2 minutes. Combine Brussels sprouts mixture and lettuce in a large bowl; toss until well combined. Sprinkle evenly with bacon and pecans. Serve immediately.
WARM BRUSSELS SPROUTS WITH BACON AND MUSTARD VINAIGRETTE ...
From themom100.com
Cuisine AmericanCategory Side DishServings 8Total Time 35 mins
- Cook the bacon in a large skillet over medium-high heat until crispy, about 4 minutes per side. Drain on paper towels.
- Discard the fat in the skillet. Add 1 tablespoon of the olive oil to the skillet and heat over medium-high heat. Add the onion and brussels sprouts and cook, stirring only occasionally, until the onion is tender and turning golden and the brussels sprouts begin to brown in spots, about 8 minutes.
- Add the broth and cover the pan. Let the liquid come to a simmer, then reduce the heat to medium. Steam the brussels sprouts until you can easily slide a sharp knife into them and the broth is almost evaporated, 7 to 10 minutes more.
- To make the vinaigrette, whisk together the remaining 3 tablespoons olive oil, the vinegar, and mustard in a small bowl and season with salt and pepper.
SHREDDED BRUSSELS SPROUTS SALAD WITH BACON VINAIGRETTE
From getinspiredeveryday.com
5/5 (10)Category SaladAuthor Shawna Malvini ReddenTotal Time 25 mins
- Preheat a cast iron skillet over medium heat. When the pan is hot, add the chopped bacon and cook until the bacon is crispy and the fat has rendered.
- Remove the pan from the heat and whisk in the lemon juice, zest, sea salt, pepper, garlic, whole grain mustard, and walnuts. Or keep the walnuts out to serve on the side if you think you’ll have leftovers. Taste to adjust the salt levels and add the maple syrup if desired.
CHICKEN & SHREDDED BRUSSELS SPROUT SALAD WITH BACON ...
From eatingwell.com
Category Diabetic Pork RecipesCalories 357 per servingTotal Time 40 mins
- Cook bacon in a large nonstick skillet over medium heat until crisp, 5 to 7 minutes. Transfer to a paper-towel-lined plate to drain. Coarsely crumble and set aside.
- Drain all but 1 tablespoon bacon drippings from the pan. Add oil and heat over medium heat. Add shallot and cook, stirring, until tender and light brown, 1 to 2 minutes. Remove from heat.
- Add vinegar, honey, mustard, salt, and pepper to the pan and whisk to combine. Add Brussels sprouts and toss to coat. Continue tossing occasionally until they wilt slightly from the residual heat, 2 to 3 minutes.
- Combine apples and chicken in a large bowl. Add the Brussels sprouts and any remaining dressing from the pan and toss gently to combine. Divide among 4 bowls and serve topped with the reserved bacon.
BACON AND BLUE BRUSSELS SPROUTS SALAD - WILL COOK FOR SMILES
From willcookforsmiles.com
Reviews 1Category SaladServings 4Total Time 30 mins
- Preheat oven to 400°, line a rimmed baking sheet with aluminum foil, and place a cookie wire rack inside the baking sheet.
- Slice Brussels sprouts as thin as you can. You can use a slicer attachment on a food processor if you have one, that might save you a lot of time.
BRUSSELS SPROUTS SALAD WITH CREAMY BACON DRESSING - THE ...
From thebusybaker.ca
Cuisine AmericanCategory Salad, Side DishServings 10Calories 229 per serving
- Make the dressing first by combining all the ingredients in a medium bowl and whisking them together well until they're combined. Let the dressing sit in an airtight container in the fridge for at least 2 hours before using. It's a good idea to make the dressing the night before and let it sit in the fridge overnight to let the dressing absorb the bacon flavour.
- When you're ready to assemble your salad, add the shredded Brussels sprouts and the diced red onion to a large bowl. If you're lucky enough to be able to find your Brussels sprouts at the grocery store pre-shredded, that's great. If not, running them through the food processor fitted with the slicer attachment or shredding them using a mandoline will do the trick too. Just be sure to wash them (and dry them) first, and cut off the stem ends before shredding.
- Add the dressing to the Brussels sprouts and the diced onion and toss thoroughly. Add the raisins and the sunflower seeds and toss again until they're evenly distributed throughout. Crumble 4-5 strips of bacon over the top of the salad, give it another toss, and then cover the bowl with some plastic wrap and refrigerate for about 20 minutes before serving. This will help the shredded Brussels sprouts absorb some of the moisture from the dressing and it will intensify the flavour.
BRUSSELS SPROUTS SALAD WITH CITRUS VINAIGRETTE - THE REAL ...
From therealfooddietitians.com
5/5 (9)Total Time 15 minsCategory SaladCalories 162 per serving
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