Crispy Honey Mustard Brussels Sprouts With Bacon Food
CRISPY HONEY MUSTARD BRUSSELS SPROUTS WITH BACON
No one will complain about eating their veggies when you're serving these Crispy Honey Mustard Brussels Sprouts with Bacon! These roasted sprouts are coated in homemade honey mustard sauce and then tossed with crispy bacon. One of my go-to side dishes for Thanksgiving!
Provided by Ashley Manila
Categories Dinner
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Line a large baking sheet with aluminum foil.
- Place the bacon on the baking sheet, laying the strips in a single layer, and bake until crispy, about 14 minutes. Remove from oven and set aside to cool.
- Increase oven heat to 425 degrees.
- Wash brussels sprouts and gently dry with paper towels. Cut off the ends of the Brussels sprouts then slice them in half. Discard of any loose outer leaves that fall off. Place brussels sprouts in a large bowl and set aside.
- In a small bowl, combine the olive oil, honey, dijon, garlic powder, salt, and pepper. Whisk well to combine.
- Pour over brussels sprouts and toss well to coat.
- Remove bacon from the aluminum foil lined baking sheet and place it on a cutting board. (don't worry if there's a little leftover bacon grease). Scatter the brussels sprouts on the baking sheet.
- Bake in preheated oven for 20 minutes. Then increase oven to 475 degrees and continue baking for 10 minutes!
- Remove from oven. Place the cooked brussels sprouts in a large bowl and add the bacon. Toss to coat.
- Taste the roasted brussels sprouts and season with salt and pepper, if needed. Serve warm!
CRISPY BACON FAT BRUSSELS SPROUTS
Some Brussels sprouts recipes call for bacon, but here's a little secret: Bacon fat will give you the same subtle bacon-y flavor. Just make sure you strain it through a coffee filter or something similar to remove any stray bits (which will burn.) This simple technique for cooking Brussels sprouts yields the crispiest results imaginable and--bonus--it's mostly hands-off.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 2 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with foil.
- Slice the Brussels sprouts lengthwise into thirds. If some of the outer leaves fall off, that's okay; don't discard them--they'll crisp up nicely in the oven. Transfer the sprouts to a bowl, add the bacon fat, 3/4 teaspoon salt and 1/2 teaspoon pepper and toss to combine. Spread them out on the prepared baking sheet.
- Bake until the smaller sprouts are crispy, about 20 minutes. Remove the baking sheet from the oven and transfer the crispy sprouts to a serving plate. With tongs, flip over the remaining sprouts (flipping them individually makes for the crispiest results). Return to the oven and bake until deeply browned and crisp all over, 5 to 10 more minutes.
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- Preheat the oven to400F/200C. Cut the sprouts in half and remove the hard stems at the bottom as well as the outer leaves if damaged.
- On a large rimmed baking sheet toss together the sprouts, olive oil, salt and pepper, thyme leaves and chopped bacon. Place the brussels sprouts on the baking sheet cut side down for maximum caramelisation. Roast in the preheated oven for 15 minutes. Meanwhile mix the honey and vinegar in small bowl.
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