ROASTED BRUSSELS SPROUTS WITH BACON & ONIONS FOR TWO
Hearty Brussels sprouts pair nicely with salty bacon and onions in this quick Thanksgiving side dish for two. A sweet balsamic glaze makes a nice complement drizzled over the top, but it's not necessary to enjoy this classic combo. For a twist on this recipe, try swapping pancetta for the bacon. If you want to have leftovers, this recipe is easily doubled.
Provided by Hilary Meyer
Categories Thanksgiving Vegetable Side Dish Recipes
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F.
- Toss Brussels sprouts with 2 teaspoons oil and salt. Spread on a small baking sheet or roasting pan. Roast, stirring once, until browned and tender, about 12 minutes. Transfer to a medium bowl.
- Meanwhile, heat the remaining 2 teaspoons oil in a small skillet over medium heat. Add bacon (or pancetta); cook, stirring, until crispy, about 5 minutes. Remove with a slotted spoon to a plate. Add onion; cook, stirring, until golden, 6 to 8 minutes. Using a slotted spoon, transfer to the bowl with the Brussels sprouts. Add sage and the bacon (or pancetta) and toss to combine. Drizzle with balsamic glaze, if desired.
Nutrition Facts : Calories 178 calories, Carbohydrate 12 g, Cholesterol 9 mg, Fat 13 g, Fiber 4 g, Protein 6 g, SaturatedFat 2 g, Sodium 307 mg, Sugar 4 g
SAUTEED BRUSSELS SPROUTS WITH HAZELNUTS
"Maple syrup gives the Brussels sprouts an irresistible hint of sweetness."
Provided by Kelsey Nixon
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F. Spread the hazelnuts on a baking sheet and bake until golden, 6 to 8 minutes. Let cool, then chop.
- Halve the Brussels sprouts lengthwise and thinly slice them crosswise into fine ribbons. You should have about 6 cups.
- In a large skillet set over medium-high heat, heat the olive oil. Add the shallot and cook 1 minute. Add the garlic and cook 30 seconds. Add the Brussels sprouts and cook, stirring, until tender, about 5 minutes. Add the maple syrup and hazelnuts and cook 1 minute. Season with salt and pepper to taste and serve hot.
GOLDEN BEETS AND BRUSSELS SPROUTS
Make and share this Golden Beets and Brussels Sprouts recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- The beets take the longest to cook so start them first. Either boil them in water in a small saucepan for 45 minutes, or roast them in the oven at 350°F for an hour fifteen minutes.
- Roasting will give you better flavor, but takes longer and uses a lot more energy (unless you are already cooking something in the oven).
- When done, set aside to cool for 10 minutes, peel and chop into 1 x 1/2 inch chunks.
- While beets are cooking you may want to toast your almond slivers if you are starting with raw almonds.
- Just heat a skillet to medium high heat and put in the almonds. Stir frequently with a spatula. When the almonds begin to brown, remove from pan into a small bowl. Let cool, set aside.
- Remove any outer leaves that look a bit ragged from the brussels sprouts. Bring a small saucepan half filled with water to a boil and parboil the brussels sprouts for 2-3 minutes.
- They should be almost all the way cooked through. (Test by cutting one in half.) Set aside for 5 minutes to cool, cut off any protruding tough stem on each sprout and cut each sprout in half.
- 4 In a medium sized skillet heat 1 Tbsp olive oil on medium heat. Add the shallot slices and cook until translucent, a few minutes.
- Add another tablespoon of olive oil and raise the heat to medium high. Add the sprouts and beets to the pan, along with the thyme and mix well. Salt and pepper to taste.
- Cook for 1 minute more, stirring. Remove from heat and serve. Can serve warm or at room temperature.
Nutrition Facts : Calories 42.5, Fat 1.9, SaturatedFat 0.2, Sodium 11.7, Carbohydrate 5.5, Fiber 1.9, Sugar 1, Protein 2.2
ELMO'S NIGHTMARE: BRUSSELS SPROUTS WITH ONIONS AND BACON
Provided by Robert Irvine : Food Network
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a large deep skillet, over a medium heat, add the bacon. Render the fat and cook until crisp and golden brown. At this point, add the onion and cook until translucent. Remove from heat and set aside.
- Fill a small saucepan with salted water and bring to a boil over medium heat. Add the sprout leaves and blanch for about 3 minutes. Transfer the leaves to a large bowl of iced water. Drain. Reheat the bacon and onion in the skillet until sizzling, then add the blanched sprout leaves and cook for another 2 minutes.
- Toss together well and finish with the butter and fresh tarragon. Season with salt and pepper, to taste and transfer to a serving bowl. Serve immediately.
BRUSSELS SPROUTS WITH ONIONS AND BACON
Not everybody loves Brussels sprouts, which taste and look like sweet little cabbages, but I bet this recipe would change their mind. This came from Christmas With Paula Deen. I have not tried this recipe just posting for safe keeping.
Provided by internetnut
Categories Vegetable
Time 18m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a heavy-bottomed pot over medium, fry the bacon until crisp. Remove the bacon and drain on paper towels.
- Saute the onion and garlic in the bacon grease over low heat until soft, about 3 minutes. Add the Brussels sprouts and stir them around so that they are coated with the bacon grease.
- Add the broth and cook, covered, over low heat until the sprouts are easily pierced with a fork, about 12-15 minutes. Stir in the butter just before serving. Garnish each serving with bacon bits.
Nutrition Facts : Calories 131.9, Fat 6.8, SaturatedFat 3.9, Cholesterol 15.3, Sodium 264.5, Carbohydrate 15.1, Fiber 3.6, Sugar 3.1, Protein 5.4
MAPLE BRUSSELS SPROUTS WITH ONIONS
Make and share this Maple Brussels Sprouts With Onions recipe from Food.com.
Provided by country girl kim
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a large skillet, heat oil over medium low heat; cook onions, stirring frequently, for about 20 minutes until tender and golden.
- Add brussels sprouts and 1/4 cup of water; increase heat to high, cover and cook for 5 minutes.
- Stir in maple syrup; cook, uncovered and stirring, for 5 to 10 minutes or until liquid has evaporated and brussels sprouts are tender and coated.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 132.3, Fat 4.3, SaturatedFat 0.6, Sodium 38.5, Carbohydrate 22.3, Fiber 5.1, Sugar 10.6, Protein 4.8
GLAZED SPROUTS WITH CARAMELISED RED ONIONS
Fry red onions in butter until golden and fragrant, then cover with a sweet and tangy sherry vinegar dressing for a delicious Christmas side
Provided by Jenny White
Categories Side dish
Time 20m
Number Of Ingredients 5
Steps:
- Heat the butter in a large, heavy-based frying pan and add the onions. Cook over a medium heat for 6-8 mins, turning occasionally, until golden and caramelised. Meanwhile, cook the sprouts in a pan of boiling salted water for 3-4 mins until just tender.
- Stir the sugar and vinegar into the onions and allow to bubble for a few secs. Remove from the heat, drain the sprouts thoroughly and toss through the onion mixture to serve.
Nutrition Facts : Calories 92 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
BRUSSELS SPROUTS WITH BACON & ONIONS
With a delicious combination of ingredients, this recipe is the perfect side dish to serve during the Holidays! VIDEO https://www.youtube.com/watch?v=dS8pYMNhwRU
Provided by CLUBFOODY
Categories Low Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400ºF and line a baking dish with foil. Spread sprouts in a single layer and drizzle oil, enough to coat them; season with salt and freshly ground black pepper. Transfer to the preheated oven and cook for 25 minutes, tossing a couple times, until golden brown.
- Meanwhile, in a large skillet over medium heat, cook bacon until crisped, about 8 minutes. Remove and place bacon on a plate lined with paper towel. Add onion to drippings (if there's not enough, add clarified butter or vegetable oil) and sauté until soft about 5 minutes. Stir in brown sugar. Add roasted sprouts and bacon; pour in lemon juice. Stir once again until ingredients are well mixed and transfer to a serving dish. Makes 4 servings.
Nutrition Facts : Calories 151.5, Fat 10.8, SaturatedFat 2.2, Cholesterol 5.4, Sodium 230.8, Carbohydrate 12.4, Fiber 2.6, Sugar 6.2, Protein 3.3
BRUSSELS SPROUTS WITH GOLDEN RAISINS
Take a break from ordinary steamed brussels sprouts by combining them with raisins and a slightly tart dressing. Thinly slicing the sprouts makes them appeal to people who normally don't like the texture.-Michaela Rosenthal, Woodland Hills, California
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, saute brussels sprouts in oil until crisp-tender. Add the water, celery salt and pepper. Reduce heat; cover and cook for 4-5 minutes or until tender. Stir in raisins and vinegar.
Nutrition Facts : Calories 93 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 98mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
BRUSSELS SPROUTS IN ONION BUTTER
A great way to serve Brussels Sprouts using chicken broth and onions. Very tasty. I've had this recipe for years, have no idea where it came from.
Provided by SooZee
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter, cook onions until soft.
- Add the lemon juice.
- You can do this and then place in fridge until later.
- Just before serving, cook brussels sprouts in chicken broth.
- 5-8 minutes for frozen.
- 10 minutes for fresh.
- Drain liquid and add onion butter.
- Season to taste.
Nutrition Facts : Calories 246.2, Fat 17, SaturatedFat 10.1, Cholesterol 40.7, Sodium 412.2, Carbohydrate 20.4, Fiber 6.4, Sugar 5.8, Protein 7.9
BRAISED BRUSSELS SPROUTS, PEARL ONIONS AND CHESTNUTS
Categories Nut Onion Vegetable Side Braise Christmas Winter Chestnut Brussels Sprout Bon Appétit
Yield Serves 12
Number Of Ingredients 7
Steps:
- Melt butter in heavy large skillet over medium-high heat. Add onions and cook until golden brown, stirring occasionally, about 15 minutes. Add broth and bay leaves. Reduce heat to medium-low. Cover and simmer until onions are tender, 25 minutes.
- Meanwhile, cook fresh Brussels sprouts in large pot of boiling salted water until just crisp-tender, about 8 minutes. Drain. (Or cook frozen Brussels sprouts according to package directions.) Rinse with cold water. Drain.
- Add chestnuts to onions, cover and simmer until chestnuts are tender, about 4 minutes. (Can be prepared 1 day ahead. Cover onion mixture and Brussels sprouts separately and refrigerate. Reheat onion mixture before continuing.) Add Brussels sprouts to onions. Boil until Brussels sprouts are heated through and liquid is syrupy, about 4 minutes. Season vegetables with salt and pepper and serve.
BRUSSELS SPROUTS AND ROASTED RED ONIONS
Categories Mustard Onion Side Roast Vegetarian Low/No Sugar Fall Brussels Sprout Boil Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 6
Steps:
- Preheat oven to 425° F.
- Trim onions, keeping root ends intact, and cut each lengthwise into 6 wedges, keeping wedges intact. In a large bowl toss onions with oil and salt and pepper to taste. In 2 shallow baking pans arrange onions in one layer and roast in upper and lower thirds of oven 20 minutes. Carefully turn onions over and switch position of pans. Roast onions 20 minutes more, or until just tender and some edges are golden brown.
- Trim Brussels sprouts and have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook sprouts until just tender, 8 to 10 minutes, and drain in colander. Transfer sprouts to ice water to stop cooking and drain in colander. Vegetables may be prepared up to this point 1 day ahead and chilled separately, covered.
- In a small bowl stir together mustard and water. In a 12-inch heavy skillet cook onions and sprouts in butter over moderately high heat, stirring, until heated through and stir in mustard mixture and salt and pepper to taste.
SKILLET HOT HONEY CHICKEN WITH BRUSSELS SPROUTS
This dish is perfect for a weeknight dinner when you are craving spicy fried chicken but are short on time to whip something up. To keep this recipe quick, we pan-seared marinated chicken strips and topped them with crispy chive-studded panko to mimic a crunchy fried coating. The caramelized shaved Brussels sprouts are a savory match. It all comes together in one skillet and in less than 30 minutes.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Mix 1 tablespoon of the hot sauce and 1 tablespoon of the honey together in a small bowl and set aside.
- Whisk the garlic powder, onion powder, smoked paprika, 1 tablespoon of the vegetable oil, remaining 2 tablespoons hot sauce, 1 teaspoon salt and a few grinds of pepper together in a large bowl. Add the chicken and toss until combined.
- Heat 2 tablespoons of the vegetable oil in a large nonstick skillet over medium-high heat. Add the panko, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the panko is golden brown and crispy, 2 to 3 minutes. Remove to a small bowl and stir in the chives; set aside.
- Return the skillet to the stovetop and add the remaining 1 tablespoon vegetable oil.
- Add the chicken and any juices left in the bowl and cook, stirring occasionally, until the chicken is cooked through and no longer pink, 6 to 7 minutes. Fold in the remaining 1 tablespoon of honey until just combined. Remove the chicken to a plate and set aside.
- Add the Brussels sprouts and 3/4 teaspoon salt to the skillet and toss to combine with any residual juices and oil. Cook, stirring occasionally, until the Brussels sprouts are bright green and starting to soften, 3 to 4 minutes. Add the vinegar and cook, stirring, until the sprouts are tender and caramelized, 3 to 4 minutes.
- Divide the Brussels sprouts among four bowls and top each with some chicken. Drizzle the reserved hot sauce-honey mixture over the chicken, then sprinkle each serving with some of the panko mixture.
BRUSSELS SPROUTS WITH BACON AND RAISINS
Provided by Jenny Rosenstrach
Categories Side Low Cal Low Sodium Raisin Bacon Brussels Sprout Potluck Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Heat oil in a large heavy skillet over medium heat. Add bacon and cook, turning occasionally, until crisp, about 5 minutes. Using tongs, transfer bacon to paper towels to drain. Let cool. Coarsely crumble. (Make sure crumbled bacon is unreachable by children, or it will disappear before you need it again.)
- While bacon cools, add brussels sprouts to drippings in skillet; season with salt and pepper. Cook, stirring often, until well browned in spots and beginning to soften, 5-7 minutes. Reduce heat to low and add raisins, shallot, and butter; cook, stirring often, until shallot is soft, about 3 minutes. Add broth to skillet; increase heat and bring to a boil, scraping up browned bits from bottom of pan. Reduce heat to medium-low and simmer until broth has evaporated, 1-2 minutes. Stir in vinegar and crumbled bacon. Season to taste with salt and pepper.
BRUSSELS SPROUTS WITH GOLDEN ONION
Categories Onion Vegetable Side Vegetarian Quick & Easy Brussels Sprout Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 5
Steps:
- Trim Brussels sprouts and quarter lengthwise. In a large saucepan of boiling salted water boil sprouts 5 minutes, or until just tender, and drain in a colander. In pan cook onion in butter over moderate heat, stirring occasionally, until golden. Add sprouts and cook, stirring, 1 minute. In a small bowl stir together mustard and water and stir into sprouts with salt and pepper to taste.
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- In a large, deep skillet, cook the bacon over moderately high heat until browned, about 8 minutes. Add the onion and garlic, reduce the heat to moderate and cook, stirring, until softened, about 5 minutes. Add the stock, season with salt and pepper and a pinch of sugar and cook until the liquid has reduced to 1 cup, about 12 minutes.
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- On a large rimmed baking sheet, toss the Brussels sprouts, oil, and 1 teaspoon each salt and pepper. Roast, stirring once, until tender and slightly golden, 25 to 30 minutes.
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- MEATS TO PAIR WITH BRUSSELS SPROUTS: MEMORABLE MAIN DISHES. When we think about which meats go with Brussels sprouts, bacon usually comes to mind first.
- VEGGIES TO PAIR WITH BRUSSELS SPROUTS: SALADS AND SIDES. If you’re in a hurry, you don’t need to think about which vegetables go well with Brussels sprouts.
- BRUSSELS SPROUT AND WINE PAIRINGS: MATCHES WORTH TOASTING. Our third category is a little different because we offer recommendations instead of recipe ideas.
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