Brussels Sprouts With Bacon Or Pancetta Garlic And Shallots Recipe 465 Food

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.

BRUSSELS SPROUTS CHIFFONADE WITH BACON, GARLIC AND SHALLOTS

Steps:

• Cut the trimmed Brussel sprouts into fine shreds (the chiffonade!).
• Heat the olive oil and melt the butter into it.
• Add the shallots, garlic and bacon.
• Cook for 3-4 mins until the shallot is softened.
• Add the chiffonade of sprouts and stir for 5-10 mins until cooked through.

ROASTED BRUSSELS SPROUTS WITH BACON AND SHALLOTS

Steps:

• 1.Preheat oven to 425 degrees.
• 2.In oven safe skillet or casserole dish crisp bacon over medium high heat. About 8-10 minutes. Remove bacon and set aside on plate lined with paper towels. Dispose of fat in the skillet.
• 3.Return skillet to stovetop. Deglaze pan with white wine, scraping brown bits from bottom of pan.
• 4.Add shallots and sauté for about 5 minutes.
• 5.Add Brussels sprouts and olive oil and mix together to combine and evenly coat.
• 6.Place skillet in oven and roast for about 15-20 minutes until cooked through and golden brown.
• 7.Remove from oven and add butter and bacon, toss to combine.
• 8.Salt and pepper to taste.

BRUSSELS SPROUTS WITH PANCETTA

Steps:

• Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain.
• Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until beginning to crisp, about 3 minutes. Add the garlic and saute until pale golden, about 2 minutes. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes. Serve.

BRUSSELS SPROUTS WITH BACON OR PANCETTA, GARLIC, AND SHALLOTS RECIPE - (4.6/5)

Steps:

• 1. Preheat oven to 450°. 2. Cut dry end of brussel sprouts off and cut sprouts in half lengthwise. Place in a large bowl and toss with olive oil to coat. 3. Heat a large nonstick skillet over medium-high heat. Add bacon or pancetta and sauté for 5 minutes or until bacon/pancetta begins to brown. Remove pan from heat. Remove the bacon/pancetta from pan with a slotted spoon and put it in a bowl lined with a paper towel to absorb the grease. Reserve 1 tablespoon of grease in pan. 4. Return pan to medium-high heat, and stir in bacon/pancetta & shallots. Sauté 4 minutes. Add garlic, and sauté for 4 minutes or until garlic begins to brown, stirring frequently. 5. Add bacon/pancetta, shallots & garlic to brussel sprouts and toss to coat evenly. 6. Pour brussel sprouts on a cookie sheet and bake at 450° for 20 minutes or until browned, stirring after 10 minutes. Depending on the size of the brussel sprouts, you may need to cook it longer to your desired doneness. Sprinkle with black pepper if desired. Enjoy!

BRUSSELS SPROUTS WITH BACON, PISTACHIOS AND BALSAMIC VINEGAR

Steps:

• Pre cook brussels sprouts in microwave, by steaming, or pan roasting until almost tender, depending on method and size of sprouts, 5-15 minutes.
• Fry bacon in sauce pan until crisp.
• Remove from pan and add brussel sprouts to bacon grease, saute for 1-2 minutes.
• Add pistachios and balsamic vinegar.
• Stir around for 1-2 minutes, reducing balsamic and glazing sprouts and nuts.
• Add bacon back to pan and season with salt and pepper.

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!

BRUSSELS SPROUTS WITH PANCETTA

Steps:

• In a big skillet, cook the pancetta in heated oil over medium-heat, turning occasionally, until crisp and brown (about 5 minutes).
• Add in the shallots; stir/saute for 1 minute or until softened.
• Stir in the Brussels sprouts.
• Add in the broth; season with salt and pepper.
• Cover and lower heat to medium-low.
• Simmer for about 20 minutes or until sprouts are tender when pierced with the tip of a small, sharp knife.
• If any broth remains, increase heat to medium-high and cook until broth evaporates.
• Serve hot.

RACHAEL RAY'S BRUSSELS SPROUTS WITH BACON AND SHALLOTS

Steps:

• Brown bacon.
• When crisp, remove bacon from pan and drain fat.
• Add the olive oil and shallots and saute 1-2 minutes.
• When shallots are tender, add brussels sprouts and cook for 2-3 minutes on medium high heat until they are soft.
• Add broth and bring to a boil.
• Cover pan and turn heat down to medium low.
• Cook for 10 minutes or until tender.
• Top with bacon and serve.