BRUSSELS SPROUTS WITH BACON
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil and salt it generously. Trim the bottom end of the Brussels sprouts, leaving the core intact, and pull off the outer dark leaves. Halve through the core. Add the Brussels sprouts and cook, uncovered, until tender, about 6 minutes. Drain and rinse under cold running water. (This can be done a day ahead.)
- Meanwhile, put the oil and bacon in a very large skillet or stewpot, and cook over medium heat, stirring occasionally, until the bacon is crispy. Remove the bacon with a slotted spoon and set aside. Increase the heat to medium-high, add the Brussels sprouts and cook, stirring occasionally, until they brown and the edges get crisp, about 10 minutes. Stir in the vinegar, salt, pepper, and bacon. Serve warm.
Nutrition Facts : Calories 252 calorie, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 27 milligrams, Sodium 734 milligrams, Carbohydrate 15 grams, Fiber 6 grams, Protein 15 grams, Sugar 4 grams
CARAMELIZED BRUSSELS SPROUTS WITH CRANBERRIES AND BACON
Provided by Robert Irvine : Food Network
Categories side-dish
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- In a large pot, over high heat, bring the water to a boil. Generously salt the water and add the Brussels sprouts. Cook the sprouts until medium tenderness has been reached, about 8 to 10 minutes.
- In the meantime, in a large saucepan over medium heat fry the bacon until crisp, stirring occasionally. Remove bacon from the pan to a plate lined with a paper towel. Crumble the bacon and set aside.
- Leave the bacon fat in the pan and add the red onions and 3 tablespoons of the butter. Saute until the onions are translucent, about 2 to 3 minutes. Stir in the red wine vinegar and brown sugar and cook until the liquid is slightly reduced, about 5 minutes.
- Drain the Brussels sprouts from water and add to pan with the onions. Stir to coat and add the remaining 1 tablespoon of butter. Stir in the reserved bacon and cranberries. Season with salt and freshly cracked black pepper, to taste, and transfer to a serving bowl to serve.
CARAMELIZED BRUSSELS SPROUTS WITH BACON AND CIDER
This a sweet and slightly smoky Brussels sprout recipe that's great for Thanksgiving, or any time they are in season.
Provided by Spice Boy
Categories Vegetable
Time 37m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Bring 3 quarts of salted water to a boil in a medium saucepan. Blanche the brussels sprouts halves in the boiling water for 2 minutes, covered. Drain and rinse with cold water.
- Over medium heat, melt 1 Tablespoon butter in a medium saute pan and add the bacon and onion. Saute until the bacon is nearly cooked and the onion is translucent, stirring frequently, 5 - 8 minutes.
- Push the bacon and onion to the edges of the pan and arrange the brussels sprouts in the pan in a single layer, with the cut side down. Leave them in the pan without stirring, letting them brown slightly, about 5 minutes.
- When brussels sprouts have caremelized, add the cider, chicken broth and sugar. Turn heat to med-high and bring the mixture to a medium boil. Cook until the liquid has reduced to a glaze and the brussells sprouts are cooked. If too much liquid boils away before brussels sprouts are tender, add additional liquid.
- Taste for salt level and season with salt and pepper. Add more sugar if desired.
- Remove from heat and stir in the remaining Tablespoon of butter until it is incorporated into the glaze.
CARAMELIZED BRUSSELS SPROUTS AND BACON
Brussels sprouts may be on the top of your child's dislike list, but after you make this quick and easy recipe, they'll be begging for more.Courtesy of Monica Parlee, oldermommystillyummy.com, Quispamsis, N.B.
Provided by Food Network Canada
Categories christmas,Great Canadian Cookbook,Healthy,Holiday Sides,Holiday/Event,kid-friendly,pork,thanksgiving
Time 40m
Yield 6 - 8 servings
Number Of Ingredients 9
Steps:
- Remove outer leaves from brussels sprouts, trim stem end and halve. Leave smaller sprouts whole, cutting an X in stem end to allow heat to penetrate.
- In large skillet, cook bacon until browned, 3-5 minutes. Remove bacon from skillet, keeping warm. Drain excess grease from skillet, reserving 3 tbsp (45 mL) in pan.
- Add butter and olive oil to bacon grease. Add shallot; cook until translucent.
- Add brussels sprouts and sauté until golden and tender, yet still slightly firm, about 10 minutes. Be careful not to burn. (Add up to ⅓ cup (75 mL) hot water to skillet if pan is getting dry and sprouts aren't cooking).
- Add bacon to brussels sprouts.
- Just before serving, squeeze lemon juice over brussels sprouts and season with salt and pepper.
SAUTEED CABBAGE AND BRUSSELS SPROUTS WITH BACON AND CARAMELIZED SHALLOTS
Provided by Bobby Flay
Categories side-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Put the shallots in a small baking dish, toss with 1 tablespoon canola oil and the sugar and season with salt and pepper. Roast, turning a few times, until golden brown and caramelized, 40 to 45 minutes. Let cool slightly, then thinly slice.
- Put the bacon in a large saute pan over medium heat and cook, stirring occasionally, until the fat has rendered and the bacon is golden brown and crisp, about 10 minutes. Remove with a slotted spoon to a plate lined with paper towels.
- Pour off all but 1 tablespoon of the bacon fat, then add the remaining 2 tablespoons canola oil to the pan. Return to the stove over medium heat and heat until the oil begins to shimmer. Add the cabbage and Brussels sprouts, season with salt, pepper and the red pepper flakes, and cook until the vegetables are soft and light golden brown, about 15 minutes. Stir in the vinegar and the shallots. Transfer to a platter and top with the crisp bacon.
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.
CARAMELIZED BACON
Provided by Ina Garten
Categories appetizer
Time 45m
Yield 15 to 20 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F. Line a sheet pan with aluminum foil (for easy cleaning) and place a wire baking rack on top.
- Combine the brown sugar and pecans in a food processor and process until the pecans are finely ground. Add the salt, black pepper and cayenne pepper and pulse to combine. Add the maple syrup and pulse again to moisten the crumbs.
- Cut each bacon slice in half crosswise and line up the pieces on the baking rack without touching. With a small spoon, evenly spread the pecan mixture on top of each piece of bacon, using all of the mixture. Bake for 25 to 30 minutes, until the topping is very browned but not burnt. If it's underbaked, the bacon won't crisp as it cools.
- While it's hot, transfer the bacon to a plate lined with paper towels and set aside to cool. Serve at room temperature. (The caramelized bacon can be made early in the day and stored at room temperature.)
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
CARAMELIZED BRUSSELS SPROUTS WITH PECANS
From the Voluptuous Vegan. Sounds delicious. I'll probably be trying this real soon, so I'll have an update for anyone who's interested. A 1/4 pound of bruseel sprouts is considered to be 20 small or 10 large. The cookbook gives you a choice with the pearl onions that I could not include in the list of ingredients, and that is you could use red pearl onions.
Provided by Studentchef
Categories Low Protein
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Arrange the pecan halves on a baking sheet and toast for 7 minutes or until lightly golden. Let cool.
- Remove the outer leaves of the brussel sprouts and trim the stems. If any of them are large cut in half.
- Bring a small saucepan of water to boil. Blanch the onions for one minute, and then drain and peel the outer layer of skin from each onion.
- In a small bowl combine the water, maple syrup and mustard and whisk.
- Heat a medium sized skillet before adding snything first; then add the oil, onions, and brussel sprouts and saute for a few minutes or until the sprouts begin to brown.
- Add the syrup mixture to the skillet, reduce the heat to low and cover the pan. Cook until the sprouts are tender and the liquid has turned to a glaze, which should take 10-12 minutes.
- Stir in the pecans, add the salt and pepper and serve while hot.
CARAMELIZED BRUSSELS SPROUTS WITH CRANBERRIES AND BACON
I saw Chef Robert Irvine make these on the Food Network and I just had to try them. I adjusted the recipe for 4 people but I'm presenting the original recipe here. Absolutely delicious!
Provided by mer5901
Categories Vegetable
Time 30m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot over high heat, bring the water to a boil. Generously salt the water and add the Brussels sprouts. Cook the sprouts until medium tenderness has been reached, about 8 to 10 minutes.
- In the meantime, in a large saucepan over medium heat fry the bacon until crisp, stirring occasionally. Remove bacon from the pan to a plate lined with a paper towel. Crumble the bacon and set aside.
- Leave the bacon fat in the pan and add red onion and 3 tablespoons of butter. Saute until the onions are translucent, about 2 to 3 minutes.
- Stir in the red wine vinegar and brown sugar and cook until the liquid is slightly reduced, about 5 minutes.
- Drain the Brussels sprouts from water and add to pan with the onions. Stir to coat and add the remaining 1 tablespoon of butter.
- Stir in the resrved bacon and cranberries. Season with salt and freshly cracked pepper; to taste and transfer to a serving bowl.
Nutrition Facts : Calories 145.1, Fat 7.3, SaturatedFat 3.7, Cholesterol 14.9, Sodium 121, Carbohydrate 17.9, Fiber 5.4, Sugar 6.7, Protein 5.3
CARAMELIZED ONION-(SOMETIMES BACON)-AND PECAN BRUSSELS SPROUTS
Make and share this Caramelized Onion-(Sometimes Bacon)-And Pecan Brussels Sprouts recipe from Food.com.
Provided by JC in Texas
Categories Onions
Time 50m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cut onion in half, and thinly slice.
- Cut brussels sprouts in half, then cut each half into thin pieces. Chill the onion and brussels sprouts in separate bags for 8 hours.
- Melt butter in large skillet over medium heat; add pecans, and saute 5 minutes or until toasted. Remove pecans. Add onion, and cook, stirring often, 15 minutes or until caramel colored. (We even burn some of the onions.).
- Add pecans and brussels sprouts, and cook about 3 minutes or until heated. Salt and pepper and serve.
Nutrition Facts : Calories 122.8, Fat 10.1, SaturatedFat 0.9, Sodium 303.2, Carbohydrate 7.9, Fiber 3.1, Sugar 2.3, Protein 2.9
CARAMELIZED BRUSSELS SPROUTS
Wow- earthy brussels sprouts cooked in a sugar-vinegar mixture- becomes heavenly! Taken from Better Homes & Gardens magazine, and upgraded! Brussels sprouts are hugely popular in Great Britain, where consumption far exceeds that of the United States. The exact origins of Brussels sprouts are unknown, but history places the vegetable in Brussels, Belgium, sometime in the sixteenth century. Thomas Jefferson is credited with introducing Brussels sprouts to the United States. He brought the plant to Virginia from Paris in 1821.
Provided by Sharon123
Categories Vegetable
Time 42m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Prepare the brussels sprouts by peeling off 2 to 3 of the dark outer leaves; trim stem ends.
- In a Dutch oven or 12" skillet heat the sugar over medium high heat until sugar begins to melt, shaking pan occasionally to heat sugar evenly.
- Once sugar starts to melt, reduce heat and cook until sugar begins to turn brown.
- Add butter; stir until melted.
- Add the vinegars.
- Cook and stir for 1 minute.
- Add the water and salt.
- Bring to boiling; add the sprouts.
- Return to boiling; reduce heat.
- Simmer, covered, for 6 minutes.
- Uncover; cook about 15 minutes longer or until most of the liquid has been absorbed and the sprouts are coated with a golden glaze, stirring occasionally.
- Keep warm until serving.
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