PAN FRIED BRUSSELS SPROUTS WITH BACON
How to cook brussels sprouts in a pan on the stove with crumbled bacon and crispy fried onions using this simple recipe. A delicious side dish with browned caramelized brussels sprouts that taste similar to being roasted.
Provided by Steve Cylka
Categories Side Dish
Time 30m
Number Of Ingredients 6
Steps:
- Cook the bacon in a skillet over medium heat until browned and crispy. Scoop out the bacon onto a plate lined with paper towel to drain.
- Drain most of the bacon grease, leaving about 3-4 tablespoons in the skillet.
- Add the brussels sprouts halves, water, salt and pepper to the skillet. Cover skillet with lid and let them cook for about 6-8 minutes. Check every few minutes and stir, ensuring that the brussels sprouts do not stick to the bottom of the skillet.
- Remove the lid, lower heat and continue to cook until the brussels sprouts are tender and nicely browned. This should take another 5 minutes or so and all the water should be evaporated.
- Remove from the heat and place the brussels sprouts in a serving bowl. Toss with the cooked bacon and crisp fried onions.
Nutrition Facts : Calories 207 kcal, Carbohydrate 15 g, Protein 9 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 19 mg, Sodium 647 mg, Fiber 6 g, Sugar 3 g, ServingSize 1 serving
FRIED BRUSSELS SPROUTS WITH BACON AND BROWN BUTTER CROUTONS
Steps:
- Preheat the oven to 350 degrees F. Line a plate with paper towels. Line a baking sheet with parchment paper. Fit a wire rack inside a second baking sheet.
- Slice the bacon into 1/2-inch-by-1 1/2-inch-thick strips. Place the strips into a large skillet and put over medium heat. Cook until the bacon is crisp and most of the fat has rendered, about 15 minutes. Remove the bacon with a slotted spoon to the prepared plate. Remove all but 2 tablespoons of the bacon fat from the skillet. Add the butter and cook over medium heat until the butter has browned and smells nutty, about 5 minutes. Turn off the heat.
- Add the cornbread cubes to a large bowl and drizzle the brown butter-bacon fat over top, tossing very gently to coat. Season with salt and pepper. Spread the cornbread onto the parchment-lined baking sheet and bake until browned, turning halfway, about 20 minutes. Remove from the oven and set aside to cool slightly.
- Meanwhile, heat 3 inches of oil in a Dutch oven over medium heat to 365 degrees F. Fry the Brussels sprouts in batches (use a splatter screen to shield any water from splattering) until crisp and browned, about 4 minutes. Remove to the rack-lined baking sheet and sprinkle with salt and pepper while hot. When you are finished frying the Brussels sprouts, add the sage leaves to the hot oil and fry for 2 minutes.
- Before serving, gently toss the Brussels sprouts with the cornbread croutons and 3/4 of the bacon. Plate into a large serving bowl and top with the remaining bacon, the pomegranate seeds and fried sage leaves.
FRIED BRUSSELS SPROUTS
Like fried cabbage? Then you are in for a treat. This is easy and most kids are actually surprised that it tastes better than it looks! I add about 2 tablespoons sugar simply to soften the taste and make my kids happy. But it is delicious without the sugar, and when I leave it out, I don't tell them and they never say a word!
Provided by Brandi Ratcliff
Categories Side Dish Vegetables Brussels Sprouts
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Place bacon pieces in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels, leaving grease in the skillet.
- Cook onion in the bacon grease in the skillet until translucent, about 5 minutes. Add Brussels sprouts and toss to coat in the bacon grease. Cook and stir until browned and tender, about 5 minutes. Stir in sugar, salt, and black pepper; sprinkle in bacon pieces.
Nutrition Facts : Calories 146.5 calories, Carbohydrate 16.7 g, Cholesterol 15.1 mg, Fat 6 g, Fiber 3.7 g, Protein 8.3 g, SaturatedFat 2 g, Sodium 378.8 mg, Sugar 9.3 g
BRUSSELS SPROUTS WITH CORNBREAD CROUTONS
Make and share this Brussels Sprouts With Cornbread Croutons recipe from Food.com.
Provided by Suelene
Categories Thanksgiving
Time 45m
Yield 1/4 cup, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425ºF. Toss together first 4 ingredients in a large bowl; divide evenly between 2 rimmed baking sheets. Bake in preheated oven until golden brown, about 20 minutes. Reduce oven heat to 350°F.
- Spread cornbread cubes evenly on a baking sheet; bake at 350°F until browned and crispy, about 15 minutes.
- Cook butter, stirring constantly, in a medium skillet over medium until foaming. Add shallot and thyme; cook, stirring often, 1 minute. Drizzle butter mixture over toasted cornbread. Arrange Brussels sprouts in a serving dish; top with cornbread mixture.
Nutrition Facts : Calories 116.4, Fat 8.9, SaturatedFat 4.1, Cholesterol 15.2, Sodium 365.6, Carbohydrate 8.6, Fiber 3, Sugar 2, Protein 3
FRIED BRUSSELS SPROUTS
I've only eaten brussel sprouts steamed, until I found this recipe. This is from my mom's 500 Low-Carb Recipes' cookbook by Dana Carpender. I added the lemon juice. This recipe has lots of possibilities!
Provided by COOKGIRl
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Remove brown outer leaves of brussel sprouts. Cut the brussel sprouts in half. NOTE: Original recipe left brussel sprouts whole. It's your choice to cut in half or leave whole.
- In sauce pan, heat olive oil over medium heat. Add the brussel sprouts and fry, stirring occasionally, until very dark brown, almost charred, but NOT burnt.
- The last minute of cooking, add the garlic and stir in to combine. Be careful not to burn the garlic!
- Season to taste with salt, white pepper and lemon juice if using. Serve warm.
BUTTER-FRIED SPROUTS WITH CRISPY SHALLOTS & ALMONDS
Serve up a feast on Christmas Day and add these buttery sprouts with crispy shallots and almonds to your festive dinner table
Provided by Tom Kerridge
Categories Side dish
Time 40m
Yield Serves 6-8
Number Of Ingredients 6
Steps:
- Heat the oil in a frying pan over a low heat. Fry the shallots, stirring for 10 mins until golden and brown at the edges. Add the garlic and almonds. Fry for 5 mins more until the garlic is golden. Tip into a bowl.
- Melt the butter, and stir-fry the sprouts for 10 mins until softened and starting to brown, adding a splash of water if they start to catch. Season. Toss with half the shallot and almond mix, tip into a dish, then scatter over the other half.
Nutrition Facts : Calories 180 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
BRUSSELS SPROUTS WITH BACON, ALMONDS AND CREAM
A luxurious but incredibly simple way of serving sprouts: coated in the amazing flavours of smoked bacon, almonds, lemon zest and cream. You can also try making this recipe with whole blanched chestnuts.
Provided by English_Rose
Categories Greens
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Trim the sprouts and drop into boiling water. Simmer until nearly cooked and then drain.
- Heat the butter and oil in a large pan. Add the bacon and almonds, and sauté until brown.
- Add the sprouts and cook for a further 2-3 minutes, stirring.
- Allow to cool for a few minutes and then add the cream and lemon zest.
- Return to the heat and cook for 4 minutes until the cream has reduced.
- Season with salt and pepper and add a dash of lemon juice. Serve immediately.
Nutrition Facts : Calories 316.8, Fat 27.4, SaturatedFat 11.9, Cholesterol 70.9, Sodium 618.5, Carbohydrate 7.4, Fiber 2.1, Sugar 1.6, Protein 11.9
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