BRUSSELS SPROUTS-BACON STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375˚. Butter a 3-quart baking dish. Cook the bacon in a large pot or Dutch oven over medium-high heat, stirring occasionally, until crisp and browned, 7 to 8 minutes. Stir in the Brussels sprouts and a pinch of salt and cook, stirring, until wilted, about 2 minutes. Remove to a bowl.
- Melt 6 tablespoons butter in the pot. Add the onion, celery, chestnuts, garlic, thyme, sage, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, about 6 minutes. Add the chicken broth and bring to a simmer, then remove from the heat. Let cool slightly, about 5 minutes.
- Whisk the eggs in a large bowl. Add the bread cubes, Brussels sprouts mixture, vegetable-broth mixture and parsley; stir until well combined. Transfer to the prepared baking dish, dot with the remaining 2 tablespoons butter and cover with foil.
- Bake the stuffing until hot, about 30 minutes. Uncover and bake until golden brown, 25 to 30 minutes. Let cool at least 15 minutes before serving.
CRACKER-TOPPED BRUSSELS SPROUTS & BACON CASSEROLE
Wow them with the Cracker-Topped Brussels Sprouts & Bacon Casserole from My Food and Family. Even kids who don't like Brussels sprouts are fans.
Provided by My Food and Family
Categories Home
Time 1h
Yield 10 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Cut Brussels sprouts in half through the stem ends. Add to large saucepan of boiling water; cook 5 min. or until crisp-tender. Rinse with cold water; drain well.
- Meanwhile, cook bacon in same saucepan on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet. Add onions to reserved drippings; cook and stir 4 min. or until crisp-tender. Stir in flour. Gradually stir in milk until blended; cook and stir 3 min. or until thickened. Add cheese; cook and stir 3 min. or until melted. Remove from heat.
- Stir in Brussels sprouts and bacon; spoon into 1-1/2-qt. casserole sprayed with cooking spray. Top with cracker crumbs.
- Bake 25 min. or until heated through.
Nutrition Facts : Calories 190, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 9 g
ROASTED BRUSSELS SPROUTS WITH BACON
There are lots of ways to personalize this roasted Brussels sprouts with bacon recipe to your own tastes, but it all starts with perfectly roasted sprouts. Keep an eye on them so they get crisp but don't burn. -Karen Keefe, Phoenix, Arizona
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 450°. In a large bowl, toss Brussels sprouts, bacon, olive oil, salt and pepper. Transfer to a 15x10x1-in. baking sheet. Roast, stirring halfway through cooking, until sprouts are tender and lightly browned, 20-25 minutes. Drizzle with balsamic glaze; serve warm.
Nutrition Facts : Calories 227 calories, Fat 16g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 381mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 5g fiber), Protein 8g protein.
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BRUSSELS SPROUTS CASSEROLE WITH BACON
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- Cook bacon in a large cast-iron skillet over medium heat until crisp, 5 to 7 minutes. Remove from heat and transfer the bacon to a paper-towel-lined plate, leaving the bacon fat in the pan. Crumble the bacon when cool enough to handle.
- Add oil, Brussels sprouts, onion, salt and pepper to the skillet and toss to coat. Transfer to the oven and roast, stirring once, until almost tender, about 20 minutes.
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