Crispy Pan Fried Brussel Sprouts Recipe With Bacon And Balsamic Vinegar Food

CRISPY PAN FRIED BRUSSEL SPROUTS RECIPE WITH BACON AND BALSAMIC VINEGAR

Steps:

• Place the bacon slices onto a large, cold saute pan on the stove. Turn heat to medium. Fry bacon for a few minutes on each side, until crispy.
• Remove bacon and set aside to drain on paper towels. Leave the bacon grease in the pan.
• Add 2 tbsp (30 mL) olive oil to the pan and swirl around. Add brussels sprouts. Season with sea salt and black pepper, and stir to distribute.
• Increase heat to medium-high. Arrange brussels sprouts in a single layer in the pan, with as many surfaces touching the pan as possible. Sear for about 3-4 minutes, without moving, until well browned on the bottom. Flip or stir, and repeat on the other side. Repeat as necessary to brown all sprouts.
• Meanwhile, chop the bacon while waiting for the sprouts to brown.
• Add balsamic vinegar and remaining 1 tbsp olive oil to the pan. Cover and cook for 2 to 3 more minutes.
• Return chopped bacon to the pan.

BALSAMIC ROASTED BRUSSELS SPROUTS WITH BACON

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a 15x10-inch baking pan with foil.
• Place Brussels sprouts into the prepared pan. Drizzle with 1 tablespoon balsamic vinegar and olive oil. Season with salt and pepper; toss to coat.
• Roast in the preheated oven until Brussels sprouts are crisp-tender and brown, stirring every 5 minutes, 15 to 20 minutes total.
• While the Brussels sprouts are roasting, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, 10 to 12 minutes. Drain bacon slices on paper towels. Crumble when cool enough to handle.
• Drizzle roasted Brussels sprouts with remaining 1 tablespoon balsamic vinegar and sprinkle with crumbled bacon and lemon zest.

CRISPY BACON FAT BRUSSELS SPROUTS

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.

BRUSSELS SPROUTS WITH BACON AND BALSAMIC

Steps:

• Combine Brussels sprouts and bacon in a cast iron skillet; season with salt and pepper. Cook, stirring occasionally, until Brussels sprouts start to brown, 15 to 20 minutes. Drizzle 1/2 cup of balsamic vinegar on top.
• Transfer Brussels sprouts and bacon to a serving platter; drizzle remaining balsamic vinegar on top.

BRUSSELS SPROUTS WITH BALSAMIC VINEGAR

Steps:

• Trim off the stems and remove any limp leaves from the Brussels sprouts. Blanch the sprouts in boiling water to cover for 5 minutes. Drain and rinse under cold water to stop the cooking.
• Heat a large frying and add the olive oil, garlic,and onion. Saute a few minutes until the onion just becomes tender. Add the blanched drained Brussels sprouts. Saute a few minutes until the Brussels sprouts are cooked to your liking. Add the vinegar and toss so that all the sprouts are covered with the vinegar. Add the butter and salt and pepper to taste and toss together again.
• Remove from heat and serve.

PAN FRIED BRUSSELS SPROUTS

Steps:

• Heat olive oil in a cast-iron skillet over medium heat until the oil shimmers, and cook garlic, stirring often, until golden brown and fragrant, about 3 minutes. Stir in onion and cook until soft, stirring often, about 5 minutes. Add Brussels sprouts to the skillet and cook without stirring until the undersides of the sprouts turn golden brown, 5 to 7 minutes. Stir to turn sprouts over, and cook other sides until golden brown, another 5 to 7 minutes. Season with salt, black pepper, and garlic powder.

BRUSSELS SPROUTS WITH BACON AND BALSAMIC VINEGAR

Steps:

• Trim ends of Brussels sprouts and cut any large ones in half. Blanch in boiling water until tender.
• Plunge into ice water to stop the cooking and drain well.
• Meanwhile, cook bacon until crisp and drain on paper towels.
• Remove all but 2 tablespoons of bacon grease from the pan. Add onions.
• Cook until brown. Add Brussels sprouts, butter, vinegar, salt pepper and bacon. Toss until hot.