Crunchy Bacon Blue Cheese Red Pepper Brussel Sprouts Food

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CRUNCHY BACON BLUE CHEESE RED PEPPER BRUSSEL SPROUTS RECIPE



Crunchy Bacon Blue Cheese Red Pepper Brussel Sprouts Recipe image

Provided by á-2421

Number Of Ingredients 11

1/4 cup avocado oil
3 cups halved Brussel sprouts
1/2 cup sliced red onions
1/2 cup sliced sweet red pepper
2 cups fresh or frozen cranberries
2 Tbsp balsamic vinegar
1 garlic clove, minced
1/2 cup crumbled blue cheese
1/2 cup crumbled cooked bacon
3/4 tsp salt
1/2 tsp pepper1/2 cup chopped cashews or pecans

Steps:

  • In a skillet, heat oil over medium heat. Add Brussel sprouts, onions and red pepper; cook and stir until tender-crisp, 8-10 minutes. Add cranberries, vinegar and garlic. Cook until berries are tender, 8-10 minutes. Remove from heat. Stir in cheese, bacon, salt and pepper. Sprinkle with cashews.

BACON AND BLUE BRUSSELS SPROUTS



Bacon and Blue Brussels Sprouts image

My friend knows I hate Brussels sprouts. She gave me this recipe. These are fab!

Provided by Dutchgirl

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 30m

Yield 6

Number Of Ingredients 8

4 slices bacon
1 small red onion, thinly sliced
¼ teaspoon salt
¾ cup water
1 teaspoon Dijon mustard
1 pound Brussels sprouts, trimmed, halved lengthwise, and thinly sliced
1 tablespoon cider vinegar
½ cup crumbled Gorgonzola cheese, or to taste

Steps:

  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon, but leave the drippings; blot the bacon slices on a paper towel-lined plate. Crumble when cool.
  • Stir the onion and salt into the hot fat over medium heat until tender, about 5 minutes. Pour in the water and Dijon mustard. Cook and stir over medium-high heat until the water comes to a boil. Scrape the pan to dissolve the brown bits in the water. Add the Brussels sprouts and vinegar. Cook, stirring often, until the Brussels sprouts are tender, 4 to 6 minutes. Toss with bacon and Gorgonzola cheese crumbles to serve.

Nutrition Facts : Calories 164.3 calories, Carbohydrate 8.2 g, Cholesterol 24.7 mg, Fat 11.9 g, Fiber 3.1 g, Protein 7.3 g, SaturatedFat 4.9 g, Sodium 406.1 mg, Sugar 2.2 g

BRUSSELS SPROUTS AND BACON SALAD



Brussels Sprouts and Bacon Salad image

This is a friend's recipe and after making it last night, I can't wait to share it and put it into the usual dinner rotation. A very flavorful dish that pleased the whole "family" of roommates!

Provided by Carey Wilson

Categories     Vegetable Salads

Time 40m

Yield 4

Number Of Ingredients 10

2 cups bread cubes
3 tablespoons extra-virgin olive oil
¼ teaspoon garlic powder, or to taste
salt and ground black pepper to taste
1 pound Brussels sprouts
1 tablespoon extra-virgin olive oil, or to taste
salt and ground black pepper to taste
4 slices bacon
4 tablespoons crumbled blue cheese
2 tablespoons red wine vinegar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Toss bread cubes with olive oil, garlic powder, salt, and pepper. Spread in an even layer onto one of the prepared baking sheets.
  • Bake in the preheated oven until crunchy, 15 to 20 minutes.
  • While the croutons are baking, cut bottoms off Brussels sprouts and discard. Cut Brussels sprouts in half, then slice each half into shreds. Toss shredded Brussels sprouts in olive oil and season with salt and pepper. Transfer to the second prepared baking sheet.
  • Remove croutons from the oven. Place Brussels sprouts in the oven and roast until wilted, 10 to 15 minutes.
  • While Brussels sprouts are roasting, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, about 10 minutes. Remove bacon to a paper towel-lined plate and reserve 1 tablespoon bacon grease in the skillet. Crumble bacon when cool enough to handle.
  • Remove Brussels sprouts from the oven and immediately transfer to the skillet with the bacon grease. Add croutons, blue cheese, and red wine vinegar and toss to coat.
  • To serve, distribute salad into 4 serving bowls and top with crunchy bacon.

Nutrition Facts : Calories 288.6 calories, Carbohydrate 20 g, Cholesterol 14.3 mg, Fat 19.9 g, Fiber 4.8 g, Protein 9.7 g, SaturatedFat 4.7 g, Sodium 432.8 mg, Sugar 3.3 g

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