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.
MAPLE ROASTED BRUSSELS SPROUTS WITH BACON
Who knew Brussels sprouts could ever taste this good! Caramelized and crispy, these sprouts gain a nutty flavor from the roasting process.
Provided by stefychefy
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 55m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place Brussels sprouts in a single layer in a baking dish. Drizzle with olive oil and maple syrup; toss to coat. Sprinkle with bacon; season with salt and black pepper.
- Roast in the preheated oven until bacon is crispy and Brussels sprouts are caramelized, 45 minutes, stirring halfway through.
Nutrition Facts : Calories 175.3 calories, Carbohydrate 13.6 g, Cholesterol 6.6 mg, Fat 12.1 g, Fiber 2.9 g, Protein 4.8 g, SaturatedFat 2.2 g, Sodium 352.2 mg, Sugar 7.6 g
CARAMELIZED BRUSSELS SPROUTS WITH CRANBERRIES AND BACON
Provided by Robert Irvine : Food Network
Time 25m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Fill a large pot with water and bring to a boil over high heat. Generously salt the water and add the Brussels sprouts. Simmer the sprouts until just tender, about 5 minutes. Do not overcook. Drain the sprouts well.
- Heat a large skillet over medium heat and saute the bacon until browned and crisp, stirring occasionally.
- Remove the 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 1 tablespoon of butter. Saute until the onions are translucent, 2 to 3 minutes. Add the cranberries and cook for 1 minute. Stir in the red wine vinegar and brown sugar and cook until the liquid is slightly reduced, about 3 minutes.
- Add the sprouts to the skillet and stir to coat with the vinegar mixture. Add the remaining 1 tablespoon butter. Stir in the reserved bacon. Season with salt and freshly ground black pepper, to taste, and transfer to a bowl to serve.
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.
CARAMELIZED BRUSSELS SPROUTS WITH PISTACHIOS
I had never tried Brussels sprouts before I tasted this recipe, and immediately wondered why everyone hates them ...
Provided by GODGIFU
Categories Side Dish Vegetables Brussels Sprouts
Yield 8
Number Of Ingredients 7
Steps:
- Place Brussels sprouts in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until Brussels sprouts are tender yet crisp.
- Melt the butter in a deep skillet, add the onions and 3 tablespoons vinegar; cook until onions brown.
- Add the Brussels sprouts, sugar and remaining vinegar. Saute over medium heat until the Brussels sprouts are lightly caramelized.
- Season with salt and pepper to taste and garnish with pistachios.
Nutrition Facts : Calories 271.1 calories, Carbohydrate 28.9 g, Cholesterol 30.5 mg, Fat 15.9 g, Fiber 10 g, Protein 9.9 g, SaturatedFat 7.9 g, Sodium 92.9 mg, Sugar 10.2 g
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 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.
SHREDDED BRUSSELS SPROUTS WITH BACON AND ONIONS
I love Brussels sprouts and think they have an undeserved bad reputation with so many because they are often overcooked. (Cooking Brussels sprouts releases sulfur compounds; when overcooked, they develop an unpleasant sulfurous flavor and smell.) In this recipe, adapted from Eating Well (October/November 2006), a small amount of bacon goes a long way to impart its wonderful, smoky flavor to the sprouts.
Provided by GaylaJ
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook bacon in a large skillet over medium heat until crisp (5 to 7 minutes); drain on paper towels, then crumble.
- Add onion and salt to the drippings in the pan and cook over medium heat, stirring often, until tender and browned (about 3 minutes).
- Add water and mustard, scraping up any browned bits, then add Brussels sprouts and cook, stirring often, until tender (4 to 6 minutes).
- Stir in vinegar and top with the crumbled bacon.
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 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 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 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.
CARAMELIZED BALSAMIC GLAZED BRUSSELS SPROUTS
Caramelized Balsamic Glazed Brussels Sprouts is a simple side dish loaded with flavor. Brussels sprouts caramelize in bacon fat and tossed with crispy bacon, sautéed onions, garlic and tangy balsamic glaze. Yields 6 in 30 minutes.
Provided by Laurie McNamara
Categories Side Dishes
Time 45m
Number Of Ingredients 9
Steps:
- Spray a large 12-inch skillet with olive oil, add in the diced bacon and heat over medium heat. Stir and cook the bacon for 5 minutes.
- Add in the chopped onion, stir and cook until the bacon is crispy and the onions are soft and translucent and the edges are golden.
- Use a slotted spoon to transfer the bacon and onions to a paper towel lined plate, leaving the bacon fat still in the skillet.
- In a single layer place the halved brussels sprouts, cut-side down in the skillet before adding the rest. Cover and allow the steam to help to cook the sprouts. Let the brussels sprouts cook for 5-8 minutes this way before stirring.
- Add the bacon and onions back into the skillet with the minced garlic. Stir and continue to cook the sprouts until fork tender but not too soft. Season with a little bit of kosher salt and a lot of black pepper, to taste.
- Drizzle in two tablespoons of the balsamic glaze, stir and serve hot with a sprinkle of minced parsley.
Nutrition Facts : ServingSize 1 g, Calories 131 kcal, Carbohydrate 16 g, Protein 6 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 127 mg, Fiber 5 g, Sugar 5 g, TransFat 1 g, UnsaturatedFat 4 g
CARAMELIZED BRUSSELS SPROUTS WITH BACON
Time 55m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 375° 2. Wash Brussels Sprouts. Cut the stem off, and then, cut into halves. Place your sprouts into a large bowl. 3. In a small bowl, soften your stick of butter in the microwave for 15 seconds. Add sugar and salt. Whisk ingredients together. 4. Add your whisked butter, sugar, and salt to your Brussels. Mix them around for two to three minutes to make sure the Brussels are evenly coated. This will aid the caramelization process. 5. *Optional, cover the baking pan with foil for an easier cleanup. Lay a roasting rack over the foil.* If you do not have a roasting rack, make sure you flip your sprouts every 10 minutes. Roast in the oven for 25-30 minutes, or until the outer leaves of the Brussels start to turn a golden brown. 6. While your sprouts are cooking, cook your bacon in a saute pan on medium-high heat. Once they are cooked through, remove bacon and place onto a paper towel to drain grease. 7. Once the bacon has cooled and harden, chop bacon into 1/4" pieces. 8. When Brussels are browned, removed from the oven and transfer to a baking dish. Add the butter/sugar/salt mix that has drained under the roasting rack back to the Brussels. Add in your chopped bacon. Put back into the oven for 10 minutes to soften your Brussels even more. 10. Enjoy the deliciousness.
ROASTED BRUSSELS SPROUTS WITH BACON
"Brussels sprouts are no longer the plain green balls of holidays past!"
Provided by Anne Burrell
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Cut the Brussels sprouts in half lengthwise, from top to bottom. Toss the sprouts with olive oil, 1/2 teaspoon salt and the red pepper flakes on a baking sheet. Put in the oven and roast until tender, about 20 minutes. Toast the pine nuts on a separate baking sheet in the oven for the last 5 minutes of roasting the sprouts.
- While the sprouts are roasting, put the bacon in a small saute pan with a splash of olive oil and bring the pan to medium heat. Cook the bacon until crispy, 7 to 8 minutes. Remove from the pan.
- Toss the roasted Brussels sprouts with the crispy bacon and toasted pine nuts. Using a peeler, shave a few slices of parmigiano on top.
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CARAMELIZED BRUSSELS SPROUTS WITH BACON | LAURA FUENTES
From laurafuentes.com
Reviews 8Category SidesCuisine AmericanTotal Time 23 mins
- In a large skillet over medium-high heat, cook chopped bacon. Once bacon is cooked but not yet crispy, add in chopped onions. Continue cooking, for another 3 minutes, until onion is golden and translucent.
- Add in Brussels sprouts, and toss to combine. Cook for about 8-10 minutes, stirring often until Brussels sprouts have softened. Reduce heat to low, cover and allow them to steam for about a minute.
- Season with salt and pepper to taste, sprinkle blue cheese on top, drizzle balsamic vinegar, and toss to combine. Serve immediately.
CARAMELIZED BRUSSEL SPROUTS WITH BACON RECIPE - WEST …
From westviamidwest.com
Reviews 1Calories 251 per servingCategory SIDE DISH
- Whisk together all of the ingredients for the dressing except the olive oil, salt and pepper until well combined.
- Heat a large skillet over medium-high. Once hot, add the bacon, stir often and cook until crisped and browned. Using a slotted spoon remove bacon and place it on a paper towel.
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CARAMELIZED BRUSSELS SPROUTS WITH PANCETTA - FOOD & WINE
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4/5 (663)Total Time 1 hrServings 10
- In a large pot of boiling salted water, cook the brussels sprouts until crisp-tender, about 5 minutes. Drain and pat dry. Cut the brussels sprouts in half lengthwise.
- In a large, deep skillet, heat 2 tablespoons of the oil. Add the shallots and cook over moderately low heat, stirring, until lightly browned, 10 minutes; scrape into a bowl.
- Add the remaining 1/4 cup of oil to the skillet. Add the brussels sprouts, cut side down, and the pancetta. Season with salt and cook over high heat, stirring occasionally, until the sprouts are browned and tender, 10 minutes. Add the sun-dried tomatoes and shallots and cook, stirring, until warm, 5 minutes. Season with salt, transfer to a bowl and serve.
CARAMELIZED BALSAMIC BACON BRUSSELS SPROUTS WITH GARLIC
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5/5 (10)Total Time 20 minsCategory Dinner, Side DishCalories 79 per serving
CARAMELIZED BRUSSELS SPROUTS WITH MAPLE ORANGE GLAZE ...
From pinchofyum.com
4.9/5 (14)Total Time 35 minsCategory Side DishCalories 183 per serving
- Remove the base of the brussels sprout by cutting off just the very bottom part of the stem (it’s white). If you cut too much off, the leaves will fall apart, so be careful. Slice the brussels sprouts in half as pictured and set aside.
- Puree the orange juice, shallot, olive oil, mustard, vinegar, maple syrup, and salt in a food processor until a smooth sauce forms. Taste and adjust if you want more of a certain flavor. Set aside.
- Fry the bacon according to package directions until crispy. Drain on paper towels. When cool enough to handle, chop into small pieces. Pour the hot grease into a small heatproof container and set aside.
- Return the same pan to medium high heat and add the brussels sprouts to the pan, cut side down. Drizzle with a little bit of the reserved bacon grease (1-2 teaspoons) and gently push the brussels sprouts around in the pan, keeping them cut side down. You might need to do it twice depending on how many you can fit in your pan at one time. After about five minutes, when the brussels sprouts have browned slightly on the cut side and the pan is hot, pour the sauce in with the brussels sprouts. It will sizzle like crazy; that’s perfect! Pick the pan up by the handle(s) and shake it a little bit so that the brussels sprouts move around in the pan. They burn easily, especially once the sugars are there, so do this quickly (1 minute or less) and remove from heat when you have the right amount of caramelization. Toss with the reserved bacon and Parmesan cheese. Yummay!
CARAMELIZED BACON BALSAMIC BRUSSELS SPROUTS | GET …
From getinspiredeveryday.com
5/5 (13)Total Time 30 minsCategory Side DishCalories 155 per serving
- Preheat the oven to 450ºF and line a baking sheet with parchment paper. After you’ve prepared the brussels sprouts, place them on the lined baking sheet.
- Place a medium sized skillet over medium high heat. When the pan is hot, add the cut up bacon and cook until the fat renders, and the bacon is browned. Turn off the heat and add the Dijon mustard, balsamic vinegar, sea salt, and pepper. Whisk to combine, then pour the mixture over the prepared brussels sprouts.
- Toss the bacon balsamic mixture with the brussels sprouts until they’re completely coated. Then if you have a couple extra minutes, turn as many of the brussels sprouts as you can flat side down on the baking sheet, this helps them to caramelize well.
CARAMELIZED BRUSSELS SPROUTS WITH BACON - LIFE, LOVE, AND ...
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4.4/5 (16)Total Time 20 minsCategory Vegetables & SidesCalories 216 per serving
- Place into the basket of a microwave steamer with 2 tablespoons of water. Microwave for 2 minutes. Remove from steamer to stop the cooking.
- While the Brussels are steaming, melt the butter in a cast iron skillet over medium heat. Add freshly ground pepper and stir until just sizzling.
- Add the Brussels to the skillet in a single layer, cut side down as much as possible. and sprinkle with salt. Cover without turning for 4 to 5 minutes. Flip the Brussels over and continue cooking for another 3 to 4 minutes, or until soft and lightly charred. Add the crumbled bacon and stir.
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5/5 (8)Category Side DishCuisine AmericanCalories 89 per serving
- Place sprouts in pan (cut side down), and add water and butter and bring to a boil in a pan over medium-high heat; cover and boil for 5 minutes.
- Turn back to high and cook until all the water is evaporated and sprouts are tender (about 5 more minutes).
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